April 5, 2010

Heavenly Fruit Salad

Heavenly Fruit Salad For A Crowd
By Patti McBride

7 bananas
2 8 Oz. cans Mandarin Oranges (or use fresh oranges)
1 large can 28 oz. Fruit Cocktail
2 No. 303 cans Pineapple Chunks
12-16 ounce container of frozen whipped topping
(you can use real whipped cream if desired)
16-18 oz. bag of frozen Blackberries (no juice)
(Raspberries can be substituted)

Makes 12-14 cups of salad. Directions: Remove whipped topping from the freezer 5 minutes ahead of time. 1. Secure a very large bowl and strainer. 2. Put the strainer in the bowl. 3. Slice the bananas and put in strainer. 4. Open all cans of fruit and pour into the strainer with the bananas to drain the juice. 5. Remove the strainer from the bowl. Discard juice, or put in container in the refrigerator to use at a later date. 6. Fold the whipped topping into the canned fruit. At the last minute before serving, add the frozen Blackberries and stir carefully until the salad is pale pink. Serve and Enjoy. This salad will turn purple after dinner, but it still tastes great.

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