Creamy Overnight Fruit Salad Recipes
CREAMY OVERNIGHT FRUIT SALAD
Here's a delightful make-ahead salad that serves eight. With marshmallows in the mix, kids will gobble it up! Make it your way with the variation below.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 12h30m
Yield 8
Number Of Ingredients 10
Steps:
- In 1-quart saucepan, mix all dressing ingredients except whipping cream. Heat to boiling over medium heat, stirring constantly; cool.
- In chilled medium deep bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Increase speed to high and beat until stiff peaks form. Fold in cooled egg mixture.
- In large glass or plastic bowl, gently toss salad ingredients and dressing. Cover; refrigerate at least 12 hours to blend flavors but no longer than 24 hours.
Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving (About 1 Cup), Sodium 40 mg, Sugar 27 g, TransFat 1/2 g
OVERNIGHT FRUIT SALAD
I first tasted this rich, old-fashioned fruit salad at my wedding reception many years ago. The ladies who did the cooking wouldn't share the recipe at the time, but I eventually got it. I've made it for many meals, and our daughters copied the recipe when they married. -Eileen Duffeck, Lena, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160°. Remove from the heat; stir in butter. Cool. , In a large serving bowl, combine grapes, marshmallows, pineapple, oranges and bananas; add cooled dressing and stir to coat. Refrigerate for 4 hours or overnight. Just before serving, fold in whipped cream and pecans.
Nutrition Facts : Calories 244 calories, Fat 16g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 44mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
CREAMY FRUIT SALAD I
This is a sweet, creamy recipe that has been handed down in my family. We always have it at Thanksgiving and Christmas.
Provided by Annelle
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 15m
Yield 12
Number Of Ingredients 6
Steps:
- In a large bowl, combine fruit cocktail, bananas and cherries. Reserve 3 slices of banana and 1 cherry for garnish.
- In a mixing bowl, whip the cream to soft peaks with an electric mixer. Add sugar and vanilla, and whip to combine.
- Fold the whipped cream into the fruit. Garnish with a fan of banana slices. Place cherry at the bottom of the banana fan.
Nutrition Facts : Calories 201.5 calories, Carbohydrate 34.6 g, Cholesterol 27.2 mg, Fat 7.5 g, Fiber 1.9 g, Protein 1.1 g, SaturatedFat 4.6 g, Sodium 12.4 mg, Sugar 7.3 g
SUPER CREAMY FRUIT SALAD
Make and share this Super Creamy Fruit Salad recipe from Food.com.
Provided by Marie
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Drain pineapple, reserving juice.
- Mix pineapple juice and dry instant vanilla pudding together and set in the refrigerator for 30 minutes.
- Mix the pineapple, fruit cocktail, mandarin oranges, bananas & marshmallows together.
- Gently fold in pudding mixture.
- Lastly, fold in cool whip.
- Cover and refrigerate.
OVERNIGHT FRUIT SALAD
I don't remember where I originally got this recipe, but I've made it many times beginning mid-1960's. For months I've been searching for the recipe to post it. Then today it showed up in my e-mail from a daily recipe site. I've added to the ingredients and directions. The original recipe called for one can of cherries, so that's what I listed in the ingredients, but I prefer two cans of cherries. Look for Royal Ann or Royal Cherries. If you sub a different kind of cherries or other fruit I have no idea how it will turn out. The original recipe didn't call for bananas. I always use 2 or 3 bananas. Leave out them out if you don't like them. Same for the nuts. Be SURE to make this a minimum of 12 hours before serving - 24 hours is better. The first time I made it was for a family gathering. I tasted it right away - it was terrible. The next day it was great. What a difference a day makes! As you can tell from the ingredients, this is sweet.
Provided by Ann Marie F
Categories Oranges
Time P1DT20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Prepare cooked Dressing:.
- Heat first 6 ingredients just to boiling in 1-quart saucepan over medium heat, stirring constantly.
- Let it cool while you beat the whipping cream.
- Beat whipping cream in chilled medium bowl with electric mixer on high speed until it's stiff.
- Fold a spoonful of the cooled egg mixture into into the whipped cream.
- Fold the rest of the cooled egg mixture into the whipped cream.
- If you add the hot egg mixture all at once into the whipped cream, it will curdle; trust me on this.
- Add fruit& nuts to the dressing.
- Refrigerate at least 12 hours to blend flavors.
- Garnish with Maraschino cherries.
- Garnish with nuts if you choose to use the nuts as a garnish rather than an ingredient, or both as I do.
CREAMY FRUIT SALAD II
This is an easy dish to whip up for a pot luck. For variation, add whatever fruit is in season.
Provided by Cynthia R.
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Combine the cream cheese and condensed milk; blend until smooth.
- Drain the juice from 1 can of the fruit cocktail and add to cream cheese mixture. Add the other can with all its juice and any other fruit at this time. Mix with a large spoon.
- Add extra condensed milk to sweeten if desired. Cover with saran wrap and chill. Mix well and serve cold.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 44.7 g, Cholesterol 69.9 mg, Fat 21.7 g, Fiber 1.6 g, Protein 6.7 g, SaturatedFat 13.7 g, Sodium 203.3 mg, Sugar 15.8 g
COOL AND CREAMY FRUIT SALAD
My mom found this recipe in a magazine 25 years ago, and my family has been enjoying it ever since. I refrigerate it overnight before serving. It looks especially pretty in a trifle dish. -Susan Schiller, Tomahawk, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat cream cheese, lemon zest and juice until blended. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into cream cheese mixture., Layer fruit in a 2-qt. glass bowl; spread cream cheese mixture over top. Refrigerate, covered, until serving or up to 24 hours. Just before serving, sprinkle with pecans.
Nutrition Facts :
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- In a small saucepan, combine beaten eggs, sugar, and juice of 1 lemon. Stir the mixture constantly over medium heat until boiling; adjust to medium-low heat and continue whisking until mixture has thickened. Remove from the heat, and stir in butter. Cool completely.
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- Cover the bowl with plastic wrap, and let sit overnight (10-12 hours) to let the flavors marry. Serve cold.
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