Six Cup Fruit Salad

Submitted by Kendra Jeans Kitchen

"A refreshing, smooth and light salad. Other fruit may be substituted. Great with poultry, ham or seafood. Yum! Our Grandmother Prescott always served this at Easter with peanut-butter-glazed ham. Active prep time does not include chilling time."

 

• Ready In: 20mins
• Ingredients: 9
• Yields: 6 cups
• Serves: 8

ingredients

• Salad

• 1 cup light sour cream
• 1 cup shredded coconut
• 1 cup miniature marshmallow
• 1 cup mandarin orange, drained
• 1 cup crushed pineapple, drained
• 1 cup pecans, chopped

• Topping

• 1 1⁄2 cups Cool Whip Lite
• 12 maraschino cherries (sliced)
• 3⁄4 cup pecans, chopped

directions

1. Combine all ingredients for salad in a 2- quart bowl, stir gently, cover with plastic wrap.
2. Refrigerate for 24 hours.
3. To serve: spoon portions in clear glass serving dishes.
4. Garnish with topping: a dollop of Cool Whip Lite, maraschino cherries and a sprinkling of chopped pecans.

Reviews

[Sydney Mike]

Made this up for a lunch when I knew company was coming, & it was a hit, possibly because it was fondly remember by most of us from childhood! I did toast the nuts & left the topping items separated & on the side so as much as as little could be included by everyone! Thanks for posting A GREAT RECIPE! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]