Moms Molded Fruit Salad Recipes
MOM'S MOLDED FRUIT SALAD
This has been a family favorite for decades. It's delish! Chilling time is cooking time. This salad keeps for several days, so you can make it ahead.
Provided by Chef PotPie
Categories Fruit
Time 4h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Drain fruit, mix together and set aside.
- Whip 1/2 pint cream, add 1/2 cup sugar and set aside.
- Beat the cream cheese and add mayonnaise and set aside.
- Dissolve gelatine in lemon juice over hot water, then add to mayonnaise and cheese mixture.
- Add fruit, then fold in whipped cream, marshmallows and nuts.
- Pour into mold or 9X13, and chill until set.
Nutrition Facts : Calories 281.3, Fat 16.1, SaturatedFat 7, Cholesterol 37.5, Sodium 149.1, Carbohydrate 32.6, Fiber 1.7, Sugar 26.4, Protein 4.6
MOM'S FROZEN FRUIT SALAD
This fruit salad is a family favorite handed down to me by my mother, Marjorie V. Hutchinson.
Provided by Beth Steinke
Categories Salad Fruit Salad Recipes
Time 8h25m
Yield 12
Number Of Ingredients 10
Steps:
- Beat cream cheese in a large mixing bowl using an electric mixer until fluffy. Add sour cream, sugar, and salt; mix well.
- Drain pineapple, reserving the juice. Dip banana pieces into the pineapple juice and place in a bowl. Add cherries, oranges, and the pineapple.
- Add marshmallows to the cream cheese mixture; fold in the fruit mixture. Grease a fluted tube pan with cooking spray and turn the fruit salad out into the pan.
- Cover and freeze salad for at least 8 hours. Unmold and let stand at room temperature at least 10 minutes before cutting.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 23.4 g, Cholesterol 29 mg, Fat 10.6 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 6.6 g, Sodium 122.3 mg, Sugar 18.9 g
MOM'S FRUIT SALAD
Make and share this Mom's Fruit Salad recipe from Food.com.
Provided by Nancy Sneed
Categories Pineapple
Time 20m
Yield 14-16 serving(s)
Number Of Ingredients 9
Steps:
- Prepare fruits and put all together in a large bowl.
- Mix whipping cream with 6 tsp of sugar and 1/4 tsp almond extract.
- Add a couple of tablespoons of cherry juice to make it a pretty pink and give it extra flavor.
- Add marshmallows and whipped cream to fruit and chill until ready to serve.
MOM'S FRUIT SALAD
Make and share this Mom's Fruit Salad recipe from Food.com.
Provided by Divinemom5
Categories Lunch/Snacks
Time 5m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Drain fruit and place in mix bowl.
- Stir in marshmallows and sour cream.
- Chill and serve.
- Can add nuts or coconut if desired.
CREAMY FRUIT MOLD
Because it can be made ahead, a gelatin salad like this one, brimming with fruit and nuts, is so convenient. This salad (another old standby from the cooking show I watched years ago) comes out of the mold easily and looks very attractive when served. -Shirley Leister, West Chester, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a bowl, beat cream cheese and gelatin. Add water, stir until gelatin is dissolved. Refrigerate until thickened, about 1 hour, stirring frequently. Add mayonnaise; whisk until smooth. Stir in fruit and pecans. Pour into a 1-qt. mold that has been coated with cooking spray. Chill until firm. Unmold onto a serving platter.
Nutrition Facts : Calories 289 calories, Fat 19g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 129mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 2g fiber), Protein 4g protein.
MOLDED VEGETABLE SALAD
I FOUND this recipe years ago in an old cookbook. By using different colored gelatins, it blends in well with special holiday dinners. Of course, I use lime for our St. Patrick's Day celebration. Whatever the holiday, this salad is a big hit and there's seldom any leftover. -Pauline Albert, Catasauqua, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a bowl, dissolve gelatin and salt if desired in boiling water. Add the cold water and vinegar. Chill until partially set. Fold in remaining ingredients. Pour into a 4-cup mold that has been lightly coated with cooking spray. Chill until firm. Unmold onto a serving platter.
Nutrition Facts :
MOLDED STRAWBERRY SALAD
This refreshing salad has two layers - a pretty pink bottom that includes sour cream, and a ruby red top with strawberries and pineapple. For years, Mom has included this salad in meals she prepares for our family. -Gloria Grant, Sterling, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve gelatin in water. Add strawberries and pineapple. Strain, reserving liquid and fruit. Set aside 1 cup of the liquid at room temperature. , Pour fruit and remaining liquid into a 5-cup ring mold or 9-in. square pan that has been coated with cooking spray. Cover and refrigerate until set, about 1 hour. , Whisk sour cream and reserved liquid; pour over top of gelatin. Cover and refrigerate until set. , Slice and place on individual plates, or unmold onto a serving platter. Garnish with lettuce and strawberries if desired.
Nutrition Facts : Calories 182 calories, Fat 5g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 64mg sodium, Carbohydrate 31g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
MAMA'S METHODIST FRUIT SALAD
This dish got its name because every time we had a church picnic, lunch or supper (eatin' meetin' as we so fondly call them) my mother was asked to bring this fruit salad. It is so easy, but the blend of ingredients is SO good!
Provided by Sherrybeth
Categories Fruit
Time 20m
Yield 15-20 serving(s)
Number Of Ingredients 5
Steps:
- Dump everything in a serving bowl.
- Stir well to blend.
- Refrigerate at least 3 hours before serving to allow flavors to blend.
- To all our friends and family who have requested this recipe, YES IT IS THAT EASY!
Nutrition Facts : Calories 107.4, Fat 0.2, SaturatedFat 0.1, Sodium 10.6, Carbohydrate 27, Fiber 1.9, Sugar 11.5, Protein 0.8
FROZEN FRUIT SALAD MOLD
From Faye Hintz of Springfield, Missouri comes a new kind of fruit salad. "The thought of something chilled was so appealing to me one hot day," relates Faye. "I combined frozen and fresh ingredients. It's a treat we eat often now."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 12-16 servings.
Number Of Ingredients 7
Steps:
- In a medium bowl, toss bananas with lemon juice; set aside. In a large bowl, combine remaining ingredients; mix well. Add bananas., Pour into an ungreased 14-cup star-shaped or other mold or plastic freezer containers. Freeze for several hours or overnight. Unmold 20 minutes before serving.
Nutrition Facts :
FRUITY LIME SALAD MOLD
A dear friend shared this recipe with me over 30 years ago, and it has appeared on our table frequently all these years. It's rich tasting, plus the touch of red maraschino cherries makes it a real treat for the holidays or any special occasion. -Jean Kirkland, Newport, Oregon
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve gelatin in boiling water; chill until syrupy. In a small bowl, combine cream cheese and pineapple; stir into cooled gelatin. , Fold in whipped cream, pecans and cherries. Pour into a 4-cup mold coated with cooking spray. Refrigerate for 3 hours or overnight.
Nutrition Facts :
MOM'S HOLIDAY FRUIT SALAD
Make and share this mom's holiday fruit salad recipe from Food.com.
Provided by teekie
Categories Pineapple
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- mix all ingredients and refrigerate 5-6 hours before serving.
Nutrition Facts : Calories 616, Fat 42.5, SaturatedFat 22.6, Cholesterol 52.6, Sodium 72.8, Carbohydrate 60.1, Fiber 9.2, Sugar 39.8, Protein 8.3
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