Sue Sues Fruit Salad With Ice Cream Recipes

ICE CREAM JELLO SALAD REMIX

Steps:

• 1. Dissolve the two boxes of jello in 2 c boiling water. When dissolved, add the ice cream and stir until it has melted. Place in fridge.
• 2. After about 30 minutes, remove and whisk, as the ice cream wants to separate. Return to fridge. Continue doing this until it has started to thicken enough to add the rest of the ingredients.
• 3. Add your fruit, nuts and marshamallows and return to fridge until set.
• 4. Possible choices: lime jello, pineapple, walnuts, cherry jello, cherries, almonds, orange jello, mandarin oranges, pecans, peach jello, peaches, walnuts, tropical jello with mango or papaya and macadamia nuts, clear jello with strawberries and blueberries, pecans. The choices are endless. Look at the jello varieties and go from there. Great for all holidays.
• 5. NOTE: you can do this in a mold or in a bowl. If using a mold, I would start in a bowl and not transfer to the mold until you are thick enough to have added the fruit, nuts, and marshmallows.

FLUFFY FRUIT SALAD

Steps:

• Drain pineapple, reserving 1 cup juice in a small saucepan. Set pineapple aside. In a large saucepan, add sugar, flour, eggs, orange juice, lemon juice and oil. Bring to a boil, stirring constantly. Boil for 1 minute; remove from the heat and let cool. , In a large salad bowl, combine the pineapple, fruit cocktail, oranges and bananas. Fold in whipped cream and cooled sauce. Chill for several hours.

QUICK PEACH FRUIT SALAD

Steps:

• In a large salad bowl, combine all the ingredients. Refrigerate until serving.

SUE SUE'S FRUIT SALAD WITH ICE CREAM

Steps:

• Wash and chop all the fruit. Add to a large mixing bowl along with the honey, apple juice concentrate, lemon zest, and lemon juice.
• Mix together and serve immediately or store in the fridge until serving.
• Although you can eat this salad as is, it is even better served with sorbet or ice cream.

FRUIT SALAD ICE CREAM

Steps:

• spread almonds over oven tray bake in moderate oven 5 min or till browned cool.
• drain fruit reserve syrup.
• beat egg whites until soft peaks form.
• beat in sugar.
• beat in syrup.
• beaten egg yolks and lemon juice.
• beat cream until soft peaks form.
• fold cream, fruit, almonds into egg mixture.
• pour mixture into a 25cm X 12 cm loaf tin.
• cover tin firmly with al foil.
• freeze overnight til firm.

GRANDMA'S 5 CUP CREAMY FRUIT SALAD RECIPE

Steps:

• In a large bowl, combine the oranges, pineapple, marshmallows, coconut, and sour cream.
• Stir until completely mixed together.
• You can eat it immediately after mixing, but we recommend that you refrigerate for at least 2-3 hours before serving so that the sour cream can be sweetened by the fruit.
• Try these other variations: add in chopped walnuts or pecans for an added crunch; to make it sweeter, stir in a little powdered sugar - it will also offset the tartness from the sour cream; add in a small jar of maraschino cherries; add in a can of drained fruit cocktail; add in dried cranberries and a dash of cinnamon; stir in 2 Tablespoons of instant lemon pudding powder for a lemon-taste; use pina colada flavored yogurt in place of the sour cream; top with corn flakes for an added crunch; add diced apples (if you don't like coconut, apples are a great alternative because of the crunch); add grapes (red or green) that have been halved; add diced bananas; add some marshmallow creme in with the sour cream to sweeten it up.