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Creamy Fruit Salad

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Tammy L.

Tammy L.

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I've had this recipe nearly my whole life. It is sinfully good!

3oz Vanilla Instant Pudding
2 C milk

8oz cream cheese softened well

12 oz cool whip-thawed
1 small can mandarin oranges-drained

1 large can chunk pineapple-drained

2 1/2 C mini marshmallows

1 C Maraschino Cherries-drained

2 C grapes
Beat together 1st three ingredients, fold in remaining ingredients, chill well!



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Creamy Fruit Salad
  • 1 cup      sweetened shredded coconut
  • 1 cup      plain yogurt
  • 2      tablespoons honey
  • 1/4 cup      dark or spiced rum
  • 2      tablespoons finely chopped fresh mint leaves
  • 1 quart      container pineapple chunks
  • 1 quart      container honeydew melon chunks
  • 1 quart      container watermelon chunks
  • 2 Granny      Smith apples, cored and chopped
  Preheat the oven to 300 degrees F.

  Spread the coconut in a single layer on a baking pan. Toast coconut in oven until pale golden brown, watching carefully to avoid burning, about 8 minutes.

  In a mixing bowl, whisk together the yogurt, honey, rum, and mint. In another large bowl, combine the fruit. Pour the yogurt mixture over the fruit and toss to combine. Allow to sit for 10 minutes so the fruit can absorb the flavors. Sprinkle the toasted coconut on top and serve.

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