Frozen fruit salad for crowd

Yield: 60 Servings

Measure Ingredient
4 cans (20-oz) crushed pineapple
2 cans (16-oz) sliced peaches; diced
2 cups White seedless grapes; halved
1½ cup Maraschino cherries; cut into eighths
½ pounds Marshmallows; quartered
2 teaspoons Crystallized ginger; finely chopped
1 tablespoon Unflavored gelatin
⅓ cup Cold water
1 cup Orange juice
¼ cup Lemon juice
2½ cup Sugar
½ teaspoon Salt
2 cups Coarsely chopped pecans
2 quarts Cream; whipped --or--
10 packs Dessert topping mix -or-
1 quart Heavy cream plus
5 packs Dessert topping mix
3 cups Mayonnaise

Drain fruit, saving 1-½ cup pineapple juice. Combine fruit, marshmallows and ginger. Soften gelatin in water. Heat pineapple juice to boiling. Add gelatin; stir to dissolve. Add orange and lemon juice, sugar and salt; stir to dissolve. Chill. As mixture starts to thicken, add fruit mixture and nuts. Fold in cream and mayonnaise. Spoon into 1-quart cylinder cartons (paper, plastic or metal). Cover and freeze. Makes 9 quarts. To serve: Remove from freezer and thaw enough to slip out of carton. Cut in 1-inch slices. Serve salad on lettuce; garnish with cherries. For dessert, top with whipped cream. Serves 54-72. Each quart makes 6-8 servings.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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