Easy Fruit Cocktail Salad Recipes

FRUIT COCKTAIL SALAD

Steps:

• Drain the juice out of the canned fruit cocktail. Reserve 1/4 of the fruit cocktail for the top.
• Add fruit cocktail, mini marshmallows, and cool whip to a medium to large sized bowl.
• Stir or fold the cool whip together with the fruit and marshmallows until well combined.
• Serve the salad in a clear glass bowl and flatten the top out with a spatula. Add some extra marshmallows and the reserved fruit cocktail to the top of the salad. This lets people know what is in the salad.
• Makes a total of 10 servings and I used a ½ cup for each serving.

EASY FRUIT COCKTAIL SALAD

Steps:

• Drain the pineapple and mandarin oranges, reserving the juice.
• Wash the fresh fruits and pat dry.
• Slice the apples and bananas.
• Combine the pineapple chunks, mandarin oranges, apples, bananas, strawberries, and grapes in a large bowl and stir.
• Mix the lemon pudding mix with the reserved juice and stir until the pudding mix is dissolved. Pour over the fruit mixture and stir to coat the fruits.
• Chill for an hour before serving.

VERY EASY FRUIT SALAD

Steps:

• In a large bowl, combine the strawberries, grapes, kiwis, and bananas. Gently mix in peaches. Chill for 1 hour before serving.

FRUIT COCKTAIL SALAD

Steps:

• Drain fruit and add to mixture of whipped topping and miracle whip.
• Add marshmallows.
• NOTE: 1 pk Dream Whip can be substituted for whipped topping.

FRUIT COCKTAIL SALAD

Steps:

• In a bowl, combine the fruit and lemon juice. Sprinkle with pudding mix. Stir gently for 1 minute or until mixture is thickened. Fold in bananas. Refrigerate until serving.

EASY CREAMY FRUIT SALAD

Steps:

• With a wire whisk, combine and mix pudding and buttermilk; fold in the Cool Whip.
• Fold in the fruits; add the nuts, and refrigerate.
• The fruit salad keeps well in the refrigerator for several days.
• You may try other fruits if you like such as cherries, pineapple, and coconut--they are also delicious.

AMBROSIA SALAD WITH FRUIT COCKTAIL

Steps:

• Empty fruit cocktail, peaches, pineapple, and oranges out into a strainer set over a large bowl to drain.
• Meanwhile, beat cream cheese in a bowl, adding milk until mixture is smooth and creamy. Mix in 3/4 of the whipped topping and 1/4 cup of the drained juice; blend well.
• Dice peaches and fold them into the creamy mixture. Add all the drained fruits and coconut, reserving 5 or 6 mandarins, and stir to coat. Smooth over the top and frost with remaining whipped topping. Decorate top with reserved mandarins. Refrigerate until flavors combine.