"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Creamy Frozen Fruit Salad Recipe

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This recipe for Creamy Frozen Fruit Salad, by , is from Briarwood Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katherine Schrock

Category:
Category:

Ingredients:  
Ingredients:  
2 c. sour cream (1 pt. plus a large spoonful)
2 tbs. lemon juice
1/2 c. sugar
1/8 tsp. salt
1 (9 oz.) can crushed pineapple, drained
1/4 c. sliced Maraschino cherries
1 (1 lb.) can Bing cherries, drained (These are seasonal & may be hard to find in spring & summer months. If you canít find Bing cherries double the Maraschino cherries.)
1/4 c. pecan pieces
2 whole bananas, sliced

Directions:
Directions:
Mix in order & freeze. Put cupcake paper in cupcake tins. Fill each tin with mixture Ė just below top level. Cover the tin with saran wrap. Put tin in freezer overnight. Allow about 20 minutes before serving to stand at room temperature. Serve each on a salad plate with a piece of Iceberg Lettuce or Red Tip Lettuce.


Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Serves about 12 (maybe a little more). This recipe can be doubled to make 2 cup cake tins.

 

 

 

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