Fruit Cocktail Salad Food

FRUIT COCKTAIL SALAD

Steps:

• Drain the juice out of the canned fruit cocktail. Reserve 1/4 of the fruit cocktail for the top.
• Add fruit cocktail, mini marshmallows, and cool whip to a medium to large sized bowl.
• Stir or fold the cool whip together with the fruit and marshmallows until well combined.
• Serve the salad in a clear glass bowl and flatten the top out with a spatula. Add some extra marshmallows and the reserved fruit cocktail to the top of the salad. This lets people know what is in the salad.
• Makes a total of 10 servings and I used a ½ cup for each serving.

CREAMY JELL-O FRUIT COCKTAIL SALAD

Steps:

• Drain fruit cocktail, reserving 3/4 cup juice.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in reserved juice and lemon juice; pour 1-1/4 cups into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until gelatin is set but not firm.
• Add remaining gelatin mixture gradually to cream cheese in medium bowl, whisking after each addition until blended. Stir in fruit. Spoon over gelatin layer in pan.
• Refrigerate 4 hours or until firm. Unmold before serving.

FRUIT COCKTAIL SALAD

Steps:

• Drain fruit and add to mixture of whipped topping and miracle whip.
• Add marshmallows.
• NOTE: 1 pk Dream Whip can be substituted for whipped topping.

FRUIT COCKTAIL SALAD

Steps:

• In a bowl, combine the fruit and lemon juice. Sprinkle with pudding mix. Stir gently for 1 minute or until mixture is thickened. Fold in bananas. Refrigerate until serving.

FRUIT COCKTAIL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x9 inch square baking pan.
• Combine the flour, white sugar, egg, baking soda, vanilla and undrained fruit cocktail. Mix until blended. Pour batter into the prepared pan and sprinkle the top with the brown sugar.
• Bake at 350 degrees F (175 degrees C) for 40 minutes or until golden brown and firm.

AMBROSIA SALAD WITH FRUIT COCKTAIL

Steps:

• Empty fruit cocktail, peaches, pineapple, and oranges out into a strainer set over a large bowl to drain.
• Meanwhile, beat cream cheese in a bowl, adding milk until mixture is smooth and creamy. Mix in 3/4 of the whipped topping and 1/4 cup of the drained juice; blend well.
• Dice peaches and fold them into the creamy mixture. Add all the drained fruits and coconut, reserving 5 or 6 mandarins, and stir to coat. Smooth over the top and frost with remaining whipped topping. Decorate top with reserved mandarins. Refrigerate until flavors combine.

CREAMY FRUIT COCKTAIL SALAD RECIPE - (4.3/5)

Steps:

• In a large bowl add the fruit cocktail with juice, pineapple tidbits with juice, drained mandarin oranges and the strawberries. Sprinkle the vanilla pudding mix over the fruit and juice and stir well. Fold in the cool whip. Refrigerate the creamy fruit cocktail salad for an hour then stir just before serving. *I get the Fruit Cocktail that has extra maraschino cherries. Try to get the brand that is in juice or light syrup. The heavy syrup is not recommended for this recipe.

FRUIT COCKTAIL SALAD

Steps:

• drain the fruit cocktail add sour cream mix together top with cherry halves refrigerator 8 hours before serving.
• add sour cream.
• mix together.
• top with cherry halves.
• refrig for 8 hours before serving.