Stir to combine. Cover and refrigerate at least one hour before serving. Notes Be sure to drain the fruit really well if you're making this salad more than on hour ahead of time. You can put all the fruit in a colander and let it sit to drain and dry for about an hour if you want to wait that long.
This will keep the salad from getting soupy while it sits. Tried this recipe? Snap a pic and upload to your pin and let me know what you thought! There was an error submitting your subscription. Please try again. First Name. Email Address. We use this field to detect spam bots. If you click on the red letters, it will take you to the recipe for sweetened whip cream. Yes, you can use cool whip instead of whipped cream.
Hope this helps. Dunno if you've ever tried this but add a brick of soffened cream cheese in with the whip cream.. Yummy bowl of fruit salad with a very simple dressing! Riyanna Something about Fishing Lodge Alaska. This has become my "go to" fruit salad recipe for the holidays although my husband would like it every night! The addition of the fruit cocktail and peaches - perfect! Post a Comment. Powered by Blogger.
Report Abuse. Everyone has their twist on this Classic 24 Hour Fruit Salad. I have seen this recipe made in so many different ways, and with so many different ingredients. In the south, we call it ambrosia.
I remember growing up in the 60's, this was my Father's favorite. My Mother served this salad every Thanksgiving and Christmas, and I have carried out the tradition. If you want something more stable to keep out longer, swap for store-bought Cool Whip which can stay out for up to 2 hours without melting.
Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.
Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.
As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.
See more posts by Sabrina. Dinner, then Dessert, Inc. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links. Do you mix and make pudding first or just add to whipped topping?
I made it with sour cream instead of yogurt. Then added 1 pint of raspberries to it cut up. Adds a nice punch of tart to it. Super delicious. I haven't tried your version. It does look good. I do different spin offs of the 5 cup salad. Each salad is different according to what I have on hand.
I've added sliced banana, green grapes,or red grapes. I mix my combinations into drained fruit cocktail, pineapple tidbits and mandarin oranges with the tri- colored marshmellows. I think I want to try adding the apples and maybe a pudding or yougurt instead of sour cream. Thanx for the ideas. They both have a powdery feel to them.
Using a different pudding or yogurt will change the flavor of the salad.
0コメント