24 Hour Fruit Salad With Cool Whip Recipes
24-HOUR FRUIT SALAD WITH COOL WHIP
Make our luscious 24-Hour Fruit Salad with COOL WHIP ahead of time. The rich sauce of this fruit salad with COOL WHIP includes egg yolk and marshmallows.
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 10
Steps:
- Drain pineapple, reserving 3/4 cup liquid. Pour reserved liquid into 1-qt. microwaveable measuring cup. Add sugar, lemon juice, cornstarch and egg yolk; mix well.
- Microwave on HIGH 2 to 4 min. or until thickened, stirring every minute. Pour into large bowl; cool.
- Add COOL WHIP to pineapple juice mixture; stir gently until blended. Add crushed pineapple along with all remaining ingredients; mix lightly.
- Refrigerate 24 hours before serving.
Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
24 HOUR FRUIT SALAD
My overnight Fruit Salad recipe is jam-packed with fruit and sweetened up with marshmallows and a luscious creamy lemon custard sauce. Get a jump on meal prep; this make-ahead salad recipe gets better as it sets!
Provided by Meggan Hill
Categories Salad
Time 8h20m
Number Of Ingredients 10
Steps:
- In the bottom of a double boiler, bring 1 inch water to simmer. Combine eggs, lemon juice, and sugar in top of double boiler and cook until thickened, about 10 to 12 minutes. Remove from heat and cool completely.
- Using a standing mixer or electric hand mixer, whip heavy cream until stiff peaks form. Fold in cooled custard sauce until combined.
- In a large bowl, add grapes, pineapple, oranges, cherries, marshmallows, and banana. Pour cream sauce over and stir to combine. Refrigerate at least 8 hours or up to 24 hours before serving.
Nutrition Facts : Calories 283 kcal, ServingSize 0.75 cup, Carbohydrate 42 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 82 mg, Sodium 33 mg, Fiber 2 g, Sugar 31 g
24 HOUR FRUIT SALAD
This is a wonderful salad that is easily adaptable, and can be served as a salad with a holiday meal or as a dessert. The original recipe called for canned fruit cocktail, but I have modified it from that. I'm also allergic to pineapple, so I either pick it out or substitute more of the other fruits instead. All the fruits are really to taste. I could eat myself sick on this stuff, it is so good.
Provided by RSL5709
Categories Dessert
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- The canned fruit needs to be completely dry, so recommend starting this 2 days in advance - draining the fruit overnight on the first day.
- On the day before you need the salad, whip the cream. You can sweeten it with a bit of sugar if desired, but it's not needed.
- Mix the pudding mix and milk together until thick.
- Fold the whipped cream and pudding together.
- Fold the fruits and marshmallows into the cream and pudding mixture.
- Refrigerate overnight.
24 HOUR FRUIT SALAD
I looked but couldn't find a recipe on Zaar exactly like this one. It's a huge favorite with my family and is a must for every holiday dinner. It's best when refrigerated for 24 hours, but I've made it the same morning of the meal and it was still wonderful!
Provided by Katlinn
Categories Dessert
Time P1DT30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Whip together cream cheese and Cool Whip.
- Mix in pineapple, apples, grapes and marshmallows.
- Sprinkle pecans over the top.
- Refrigerate for 24 hours.
CREAMY OVERNIGHT FRUIT SALAD
Here's a delightful make-ahead salad that serves eight. With marshmallows in the mix, kids will gobble it up! Make it your way with the variation below.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 12h30m
Yield 8
Number Of Ingredients 10
Steps:
- In 1-quart saucepan, mix all dressing ingredients except whipping cream. Heat to boiling over medium heat, stirring constantly; cool.
- In chilled medium deep bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Increase speed to high and beat until stiff peaks form. Fold in cooled egg mixture.
- In large glass or plastic bowl, gently toss salad ingredients and dressing. Cover; refrigerate at least 12 hours to blend flavors but no longer than 24 hours.
Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving (About 1 Cup), Sodium 40 mg, Sugar 27 g, TransFat 1/2 g
TWENTY FOUR HOUR FRUIT SALAD
This is a fruit salad with a cooked dressing.
Provided by ARAMAT
Categories Salad Fruit Salad Recipes
Time P1DT20m
Yield 10
Number Of Ingredients 11
Steps:
- In a medium saucepan, whisk together the egg, lemon juice, butter, sugar and 1 tablespoon of the reserved pineapple juice over low heat. Cook, whisking constantly, until mixture becomes thick. Whisk in poppy seeds. Remove from heat and chill.
- Once dressing is cold, fold in whipped cream, pineapple, orange segments, fruit cocktail and marshmallows. Cover and refrigerate 24 hours. Just before serving, mix in the banana.
Nutrition Facts : Calories 251.4 calories, Carbohydrate 38.1 g, Cholesterol 52.8 mg, Fat 10.4 g, Fiber 1.4 g, Protein 2 g, SaturatedFat 6.1 g, Sodium 52.3 mg, Sugar 29.2 g
5 MINUTE FLUFF SALAD
Time 5m
Number Of Ingredients 5
Steps:
- In a serving bowl combine drained oranges, drained pineapple, drained and chopped maraschino cherries & marshmallows. Gently mix. Add Cool Whip and gently fold until combined. Serve immediately.
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