Easy Molded Fruit Salad Dessert
|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|
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.
Stir in fruit-cocktail fruit, pineapple, the 1/4 cup lemon juice, nuts, and maraschino cherries.
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.
Fold the milk mixture into the gelatin mixture, pour into a mold, and chill until firm, about 2 hours.
Serving size: Complete recipe
Calories 1966 Calories from Fat 886
% Daily Value*
Total Fat 96 g147.8%
Saturated Fat 24.6 g122.8%
Trans Fat 0 g
Cholesterol 74.2 mg24.7%
Sodium 913.3 mg38.1%
Total Carbohydrates 214 g71.2%
Dietary Fiber 18.8 g75%
Sugars 179.3 g
Protein 74 g148.4%
Vitamin A 12.9% Vitamin C 173.8%
Calcium 142.5% Iron 5.6%
*Based on a 2000 Calorie diet