My mother used to make what we kids liked to call Fruit Fluff. We absolutely loved it. Over the years I have adapted this recipe to the one I am posting today. It is similar to an ambrosia fruit salad I believe. So easily adaptable to the individual taste.
1Peel, if desired, core and chop apples. Sprinkle lemon lime soda over the apples to prevent browning.
2Drain chunky fruit well and place in bowl with apples.
3Add the fruit (except Mandarin oranges and cherries), nuts and coconut to the bowl.
4Sprinkle with spices and vanilla. Gently stir in salad dressing. Cover and place in fridge to marinate from 2-24 hours. *As the mixture marinates, the dried fruit will absorb accumulating juices.
515-30 minutes before serving- whip cream in a chilled bowl. Remove fruit from refrigerator. Gently drain accumulated juice, if any. Spoon into serving bowl
6Gently stir in most of the drained mandarin oranges, marschino cherries and marshmallows. Reserving some to decorate the top. Mixture should look slightly damp-Drain out or remove any large pools of liquid.
7Gently add whipped cream to fruit mixture folding into the fruitmixture. Decorate the top by arranging reserved oranges, cherries and marshmallows. Cinnamon and/or nutmeg can also be sprinkled on top for decoration. Return to fridge until serving time.
8*Non-Dairy frozen topping can be substituted for whipped cream.