Frozen fruit salad for crowd
60 Servings
Ingredients
| Quantity | 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 |
Directions
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.
MRS STANLEY RUSSELL (MARJORIE)
TURNER, AR
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, .