"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Fruit Salad for a Crowd Recipe

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This recipe for Fruit Salad for a Crowd, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marlys Arneson
Added: Tuesday, October 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 large cans pineapple chunks
2 large pks. frozen strawberries
2 3-1/4 oz. boxes vanilla pudding (NOT instant)
1 sm. box strawberrry Jello
1 large can sliced peaches
4 cans Mandarin oranges
32 T. Tapioca
Siced bananas (optional)

Directions:
Directions:
Drain juices from fruit to measure 4 cups. Add Jello, pudding and tapioca to the juices and cook until thick. Cool and mix with fruits except bananas. Chill.
Add bananas just before serving if you wish. This recipe makes a 5qt. ice cream pail full. Without the bananas it keeps well for a week or more in the refrigerator. If you do add bananas, remove all slices before storing leftovers in refrigerator.

Number Of Servings:
Number Of Servings:
LOTS!
Preparation Time:
Preparation Time:
30 minutes or less.
Personal Notes:
Personal Notes:
Marlys is the daughter of Ron and Bev Warns, Granddaughter of Walter and Dorothy Warns

 

 

 

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