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Easy Molded Fruit Salad Dessert

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Ingredients
  Canned fruit cocktail 2 Cup (32 tbs), drained, save syrup
  Water/Syrup from cocktail 3⁄4 Cup (12 tbs)
  Plain gelatin 2 Tablespoon
  Pineapple tidbits 1 2⁄3 Cup (26.67 tbs), drained
  Lemon juice 1⁄4 Cup (4 tbs)
  Chopped nuts 1 Cup (16 tbs)
  Maraschino cherries 1⁄4 Cup (4 tbs), chopped
  Evaporated milk 1 Cup (16 tbs)
  Lemon juice 2 Tablespoon
Directions

1.
Heat the syrup or water to boiling and pour over the gelatin.
Stir until dissolved and chill until thickened to the consistency of raw egg whites.
2.
Stir in fruit-cocktail fruit, pineapple, the 1/4 cup lemon juice, nuts, and maraschino cherries.
3.
Chill the evaporated milk in a freezer tray until crystals begin to form around the edges.
Scrape into a bowl and beat until stiff.
Add the 2 tablespoons lemon juice and whip about 2 minutes more, until very stiff.
4.
Fold the milk mixture into the gelatin mixture, pour into a mold, and chill until firm, about 2 hours.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Salad
Interest: 
Healthy

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