Dee's Fabulous Fruit Salad

Dee Stillwell

By
@LILLYDEE

My Sister got this recipe in high school home ec class in the 60's. I have adapted it to make enough for our family. The original recipe was called 5 cup salad. Mine turns into a 10 cup salad. I find you still only need one block of creamed cheese, even when you double or triple all the other ingredients. It is served every Thanksgiving at our house and is loved by all of us. It's best if made 6-8 hrs ahead so it can chill thoroughly and the flavors can marry. This is a borrowed pic but it looks just the same.


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Comments:

Serves:

15-20

Prep:

30 Min

Method:

No-Cook or Other

Ingredients

1 - 8oz pkg
philly creamed cheese, softened
2 large
cans pineapple tidbits, drained well
3 medium
cans mandarin orange segments, drained well
3 c
mini marshmallows
2 c
coconut, flaked

Directions Step-By-Step

1
1/2 hour before you start making the salad, open and drain the pineapple and oranges in a strainer separately. Let drain for 30 minutes to get all excess juice out. (I use the juice in the punch we make every holiday)
2
In a large bowl thoroughly cream the creamed cheese. Add pineapple, coconut, and marshmallows. Stir together then gently stir in oranges so they don't break up (like they did in my pic). Cover with plastic wrap and refrigerate until serving time. Enjoy!

About this Recipe

Course/Dish: Fruit Salads
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Heirloom