Frozen Fruit Salad

Ingredients

• 2 3 ounce packages of cream cheese
• 1 cup heavy cream (whipped)
• 1 No. 2 can crushed pineapple
• 1 cup mayonnaise (drained)
• 1 cup Royal Ann cherries (quartered)
• 24 marshmallows (diced)
• 1 cup nuts

Method

1. 1

   Combine cheese and mayonnaise, blend until smooth.

2. 2

   Fold in whipped cream, fruits and marshmallows.

3. 3

   Nuts, optional.

4. 4

   Freeze until firm.

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 54. The excerpt below is the record exactly as published.

FROZEN FRUIT SALAD 2 cans fruits for salad 1 tablespoon mayonnaise 2 bananas Y pint whipping cream 1 small can sliced pineapple 1 tablespoon sugar 12 marshmallows Chop fruits for salad, bananas, pineapple and marshmallows and combine. Mix with 1 tablespoon mayonnaise. Whip 1% pint cream and add 1 tablespoon sugar. Fold cream into other mixture and place in 2 freezer trays. Very simple, yet delicious, although it does not require a cooked mayonnaise. JUDY CONRAD HAWoRTH (Mrs. H. S., Jr.) 144 SALADS AND DRESSINGS HARVESTER SALAD 142 cups red apples (cored 1% cups dates (chopped) and diced) 34 cup mayonnaise _3 tablespoons lemon juice Dash of salt 142 cups celery (diced) Combine the apples with lemon juice. Blend the apples, celery, dates and salt with mayonnaise. Serve on crisp lettuce. Yield: 6 servings. MELITA HANING (Mrs. Ted) GINGER ALE SALAD 2 cup hot water 1% cups ginger ale 1 package lemon Jello ¥% cup diced apples 1 tablespoon finely cut Y, cup diced pineapple crystallized ginger 14 cup chopped pecans ¥Y4 cup finely chopped celery Into mixing bowl put 1 package lemon Jello. Add % cup hot water and dissolve weil. Add 112 cups ginger ale and place in refrigerator until slightly thickened. While waiting for Jello mixture to thicken, prepare fruit, nuts, and celery. Add them to Jello mixture. Congeal mixture in individual molds or large ring mold. Very good with chicken, turkey or pork. LALA JOHNSON (Mrs. Edgar O) GINGER ALE SALAD 3 tablespoons gelatin Y% cup apple 14% cups ginger ale 12 cup California grapes 1144 cups boiling water 14 cup crystallized ginger Y2 cup pineapple Y4 cup cold water Y cup celery 3 tablespoons sugar 3 tablespoons lemon juice Dissolve gelatin in cold water, add boiling water, sugar, ginger ale and lemon juice. Set aside in mold to harden. Before it gets firm, add fruits, celery, and ginger. Serve on lettuce leaves with mayonnaise, preferably with whipped cream added. Two cups of grapefruit pulp may be substituted for grapes. This serves 10 or 12 nicely. KATE KEARNS (Mrs. G. H.) 145 THE QUAKER COOK BOOK FROZEN FRUIT SALAD 2 3 ounce packages of cream 1 cup heavy cream (whipped) cheese 1 No. 2 can crushed pineapple 1 cup mayonnaise (drained) 1 cup Royal Ann cherries 24 marshmallows (diced) (quartered) 1 cup nuts

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