Grandma Judys Fruit Salad Food

JELLO FRUIT SALAD RECIPE

Steps:

• Add the Jello crystals to a large bowl. Stir in boiling water until crystals are completely dissolved. Add in sugar and stir until completely dissolved. Add in cold water and orange juice and stir.
• Add the cranberries, apples, mandarin oranges, pineapple and walnuts. Stir until mixed. Fruit will float to the top likely but that is fine.
• Pour the Jello and fruit mixture into the 9" X 13" glass dish. Cover tightly with plastic wrap and let set in the fridge for a minimum of 6 hours or overnight. Check that Jello is set and then serve in the same dish or a pretty bowl. Top with more fruit, nuts, marshmallows, sugared cranberries or whipped cream.

GRANDMA'S FRUIT SALAD

Steps:

• Drain pineapple, reserving juice in a 1-cup measuring cup. In a large bowl, combine the pineapple, pears, peaches and grapes. Cover and refrigerate. , Add enough water to pineapple juice to measure 1 cup. Pour into a small saucepan. Whisk in pudding mix. Bring to a boil over medium heat, stirring constantly. Remove from heat; set aside to cool to room temperature., Slice bananas into a small bowl. Drizzle with lemon juice; gently toss to coast. Let stand for 5 minutes; drain. Add bananas and cherries to chilled fruit. Add cooled pudding; toss gently to combine. Refrigerate until serving. Refrigerate leftovers.

GRANDMA'S GELATIN FRUIT SALAD

Steps:

• In a large bowl, combine 1 cup water and lemon gelatin. Add 1 cup ice cubes, stirring until melted. Stir in pineapple. Pour into a 13x9-in. dish coated with cooking spray; refrigerate until set but not firm., Repeat with the orange gelatin, remaining water and ice. Stir in marshmallows. Pour over lemon layer; refrigerate until firm. , Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in reserved pineapple juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter. Cool to room temperature without stirring. Refrigerate for 1 hour or until chilled., Arrange bananas over gelatin. Stir whipped topping into dressing. Spread over bananas. Sprinkle with cheese.

GRANDMA'S FRUIT SALAD BY FREDA

Steps:

• 1. Drain all canned fruit very well. Add all fruits - except bananas - into a large bowl. (Save the bananas 'til serving time.)
• 2. Add marshmallows and whipped topping; toss well to mix. Add in the fresh bananas just before serving.

GRANDMOTHER'S ORANGE SALAD

Steps:

• Drain oranges and pineapple, reserving juices. Set oranges and pineapple aside. Add water to juices to measure 2 cups. Place in a saucepan and bring to a boil; pour over gelatin in a large bowl. Stir until gelatin is dissolved. Stir in sherbet until smooth. , Chill until partially set (watch carefully). Fold in oranges, pineapple and bananas. Pour into an oiled 6-cup mold. Chill until firm.

GRANDMA'S FIVE CUP SALAD

Steps:

• Combine the oranges, pineapple, marshmallows, coconut, and sour cream. Stir till mixed well. Refrigerate till cold. Serve.

GRANDMA'S FRUIT SALAD

Steps:

• Drain pineapples and oranges.
• Mix all ingredients except bananas.
• Refrigerate overnight or several hours.
• Add bananas just before serving.

MY GRANDMA'S SECRET FRUIT SALAD

Steps:

• 1. heat pineapple juice and sugar in sauce pan until sugar desolves Mix egg yolks, lemon juice and cornstarch until all desolved Add beatened egg yolks, corn starch, and lemon juice to pineapple juice and sugar cook until thickend to the consistentcy of lemon pie mix.let sauce cool for about 30 minutes
• 2. meanwhile peel and slice bananas, oranges and add to pineapple chunks. add sauce and cool until time to serve. This is also good served with ham. and anything you want

GRANDMA JUDY'S SHOEPEG SALAD

Steps:

• Drain corn and olives. Chop green onion and bell pepper.
• Mix all ingredients in large bowl.
• Refrigerate 8 hours or overnight.

GRANDMA'S 5 CUP CREAMY FRUIT SALAD RECIPE

Steps:

• In a large bowl, combine the oranges, pineapple, marshmallows, coconut, and sour cream.
• Stir until completely mixed together.
• You can eat it immediately after mixing, but we recommend that you refrigerate for at least 2-3 hours before serving so that the sour cream can be sweetened by the fruit.
• Try these other variations: add in chopped walnuts or pecans for an added crunch; to make it sweeter, stir in a little powdered sugar - it will also offset the tartness from the sour cream; add in a small jar of maraschino cherries; add in a can of drained fruit cocktail; add in dried cranberries and a dash of cinnamon; stir in 2 Tablespoons of instant lemon pudding powder for a lemon-taste; use pina colada flavored yogurt in place of the sour cream; top with corn flakes for an added crunch; add diced apples (if you don't like coconut, apples are a great alternative because of the crunch); add grapes (red or green) that have been halved; add diced bananas; add some marshmallow creme in with the sour cream to sweeten it up.