Ribbon Salad
Hot Fruit Salad
Fruit Salad
Delicious Fruit Salad
Cranberry Supreme Salad
Creamy Cranberry Salad
Orange Velvet Salad
Easy Fruit Salad
Hot Fruit Salad
Waldorf Salad

Fruit Salad Recipes

Ribbon Salad
1 (3 oz.) pkg. orange Jell-O
2⁄3 cups milk
11⁄2 cup small marshmallows
1 (8 oz.) pkg. cream cheese
1 (3 oz.) pkg. lemon Jell-O
1 (20 oz.) can crushed pineapple
2⁄3 cup nuts
1 cup whipped cream
1 (3 oz.) pkg. raspberry Jell-O

Prepare orange Jell-O; pour in oblong cake pan. Chill. Heat milk, marshmallows, cream cheese and lemon Jell-O in a double broiler until melted. Cool. Add pineapple, nuts and whipped cream to milk mixture. Put on top of orange Jell-O and chill. Prepare raspberry Jell-O and put on top. Chill. Yields 8 servings. Miss Mary Miller, Clark, Mo.
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Hot Fruit Salad
1 (20 oz.) can sliced pineapple
1 (15 oz.) can pears
1 (16 oz.) can Cling peach slices
1 (15 oz.) can apricots
1 jar apple rings
1 stick butter
1⁄2 cup sugar
2 tbls. all purpose flour
1 cup sherry

Drain fruit; cut pineapple in half. Put fruit in a 21⁄2 quart baking dish. In a sauce, pan heat: butter, sugar, flour and sherry. Simmer until thick as cream. Pour over fruit and refrigerate over night. Reheat in microwave or oven to serve. This will last 2 weeks in refrigerator. Yields 10 servings. Idell Donze, Shalimar, Fl.
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Fruit Salad
1 (20 oz.) can cherry pie filling
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) carton whipped topping
1 (20 oz.) can pineapple chunks, drained
3 to 4 cups miniature marshmallows

Combine all ingredients; refrigerate until ready to serve. Yields 10 servings. Betty Blanchard, Sheldon, Mo.
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Delicious Fruit Salad
1⁄3 cup orange juice concentrate
1 (3 oz.) box instant vanilla pudding
1 cup milk
3⁄4 cup sour cream
1 (11 oz.) can Mandarin oranges
1 (16 oz.) can peaches, sliced
1 (20 oz.) can pineapple chunks
3 bananas, sliced
2 red apples, leave peeling on for color

In a large bowl, combine orange juice concentrate, instant vanilla pudding and milk; blend well with electric mixer. Add sour cream and pour over fruit. Any type of berries can be added, or you may use fresh fruit. Yields 8 to 10 servings. Marlo Bockting, Morrison, Mo.
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Cranberry Supreme Salad
1 (3 oz.) pkg. raspberry flavored gelatin
2 cups boiling water, divided
1 (16 oz.) can whole berry cranberry sauce
1 (3 oz.) pkg. lemon flavored gelatin
1 (3 oz.) pkg. cream cheese, softened
1/3 cup mayonnaise
1 (8.5 oz.) can crushed
pineapple, undrained
1 cup whipped topping
1 cup miniature marshmallows

Dissolve raspberry gelatin in 1 cup boiling water; stir in cranberry sauce. Pour into an oiled 11⁄2 quart round mold. Chill until partially set. Dissolve lemon gelatin in remaining boiling water; set aside. Beat cream cheese and mayonnaise; gradually add lemon gelatin. Stir in pineapple. Stir until partially set. Fold whipped topping into lemon mixture and add marshmallows. Spread on top of the cranberry layer. Chill until set. Yields 12 servings. Susie Gingerich, Clark, Mo.
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Creamy Cranberry Salad
3 cups fresh or frozen cranberries, coarsely chopped
1 (20 oz.) can crushed pineapple, drained
1 medium apple peeled and chopped
2 cups miniature marshmallows
2⁄3 cup sugar
1⁄8 tsp. salt
1⁄4 cup walnuts, chopped (optional)
2 cups whipped cream

In a bowl, combine cranberries, pineapple, apple, marshmallows, sugar, salt and walnuts, if desired; mix well. Cover and refrigerate over night. Just before serving fold in whipped cream. Yields 10 to 12 servings. Lydia Miller, Clark, Mo.
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Orange Velvet Salad
1 (6 oz.) pkg. orange Jell-O
1 (3 oz.) pkg. vanilla pudding
31⁄2 cups water
1 (11 oz.) can Mandarin oranges
1 (8 oz.) carton Cool Whip

Mix Jell-O and pudding in sauce pan and slowly stir in water. Cook until it comes to a boil, continue to boil for 2 minutes, then Cool. Refrigerate until slightly jelled. Add oranges and fold in Cool Whip. Yields 10 servings, Rosemary Eicher, Bowling Green, Mo.
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Easy Fruit Salad
11⁄2 cups water or fruit juice
1 (3 oz.) pkg. Jell-O (any flavor)
2 to 3 apples, peeled and diced
1 cup small marshmallows
1 (8 oz.) carton whipped topping
Nuts, bananas and grapes (optional)

Bring water or juice to a boil; add Jell-O and stir until dissolved. Pour into a small loaf pan and refrigerate until firmly set. Put apples, marshmallows, topping and optional fruit and nuts in a serving bowl, mix together. Using a knife cut Jell-O into small, 1⁄2 to 1-inch, cubes. Dip pan in hot water to loosen Jell-O. Carefully fold the gelatin squares into the apple mixture. Yields 8 servings. Marie Wheeler, Mound City, Mo.
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Hot Fruit Salad
1 (15 oz.) can apricots
1 (16 oz.) can peaches
1 (15 oz.) can pears
1 (20 oz.) can cherry pie filling
1 (20 oz.) can pineapple chunks
3⁄4 cube butter, melted
3⁄4 cup brown sugar
2 tsp. curry powder

Drain fruits and mix all ingredients together. Bake at 325° to 350° for
1 hour. Yields 10 servings, Anna Shelter, Madison, Mo.
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Waldorf Salad
1⁄2 cup mayonnaise
2 tbls. lemon juice
2 cups red apples, diced, unpeeled
1⁄2 cup celery, thinly sliced
1⁄2 cup walnuts, chopped
1 (8 oz.) can pineapple tidbits, drained
1⁄2 cup miniature marshmallows
1⁄3 cup dates, diced or dark raisins

In medium bowl, mix mayonnaise with lemon juice. Gently toss in apple, celery, walnuts, pineapple, marshmallows and dates or raisins. When tossed, spoon into lettuce cups, garnish with maraschino cherries.Yields 8 servings. Marilyn Brinker, Washington, Mo.
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