Mother's Holiday Fruit Salad
By
Carolyn Harris
@Stormi1
1
Every holiday, year long, without fail, this lovely pink salad appeared on our table in it's signature yellow bowl! Mother always made it on Saturday before the Sunday dinner, claiming it HAD to "set" for 24 hours. It has been called a "24-hour salad" but to us it was always Mother's Fruit Salad! Mother lived to be 87, and raised 4 children, plus other neighborhood kids - from 8 to 80 - who "adopted" their Granny Lewis!
Ingredients
- 1 or 2 box
- instant strawberry gellatin
- 1 can(s)
- fruit cocktail, in syrup
- 1/2 c
- coconut
- 1 lb
- seedless grapes, halved
- 1/2 c
- walnuts
- 1 c
- marshmallows, mini
- 1 large
- tub whipped topping
Step-By-Step
1Mix gelatin according to directions and set aside.
Set whipped topping out to soften.
Drain fruit cocktail.
Set whipped topping out to soften.
Drain fruit cocktail.
2In large mixing bowl mix all other ingredients. Slowly pour cooled gelatin over and gently stir.
Fold in topping and GENTLY stir until uniformly pink.
Fold in topping and GENTLY stir until uniformly pink.
3Set in refrigerator overnight.
4All Mother's cooking was "add a bit, take out a bit". You can leave out coconut or marshmallows, trade pecans for walnuts, etc. Just be sure you GUARD your fridge, because once it's tasted, you just may have a stampede on your hands!
