Fluffy fruit salad
12 to 16 serv
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (20 oz. each) Crushed pine- |
| .apple | ||
| ⅔ | cup | Sugar |
| 2 | tablespoons | All-purpose flour |
| 2 | eaches | Eggs, lightly beaten |
| ¼ | cup | Orange juice |
| 3 | tablespoons | Lemon juice |
| 1 | tablespoon | Vegetable oil |
| 2 | cans | (17 oz. each) Fruit cocktail |
| .drained | ||
| 2 | cans | (11 oz. each) Mandarin |
| .oranges, drained | ||
| 2 | eaches | Bananas, sliced |
| 1 | cup | Heavy cream, whipped |
Directions
"I like to bring my mom's fruit salad to potlucks. Its smooth suace combined with all the colorful fruit makes it different than any other fruit salad I've tried. I've given out the recipe more times than I can remember." -- Ann Heinonen, Howell, Michigan.
Drain pineapple, reserving 1 cup juice in a small saucepan. Set pineapple aside. To saucepan, add sugar, flour, eggs, orange juice, lemon juice and oil. Bring to a boil, stirring constantly. Boil for 1 minute; remove from the heat and let cool. In a salad bowl, combine the pineapple, fruit cocktail, oranges and bananas. Fold in whipped cream and cooled sauce. Chill for several hours.
From "Taste of Home" magazine, Collector's Edition.
Typed for you by Iris Grayson.
Submitted By IRIS GRAYSON On 04-14-95