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Thursday, July 1, 2010

Thursday Recipe - Fruit Cream

Thursday Recipe - Fruit Cream

This is a loose interpretation of Ambrosia Salad. Easy to make and dairy free, if you choose the right ingredients. It’s a great salad or dessert for summer.

Fruit Cream

3 16 - 20 oz. cans of fruit (fruit cocktail, peach slices, pears, pineapple tidbits)
1 large box vanilla or lemon instant pudding (6 serving size)
1 8 oz. tub whipped topping
1 c. miniature marshmallows (the multi-colored fruit ones are always fun)
Optional: 1/2 c. shredded coconut

Open cans of fruit and drain juice into large mixing bowl. You need about 2 to 2.5 c. of liquid. Add the pudding mix and whisk until smooth and very thick. Fold in whipped topping. Add fruit, marshmallows, and coconut. Fold in just until everything is covered. Refrigerate for at least 1 hour before serving.

Variations (because life just isn’t fun without them)

Use pistachio flavored pudding (2 small boxes if you can’t find one large), 2 cans of pears, and 1 of crushed pineapple. Mash pears into chunks before mixing in.

Use vanilla pudding and 2 cans of pineapple tidbits. Add 2 - 3 c. fresh berries and 1 c. white chocolate chips.

Use 2 cans of fruit cocktail. Add 2 c. broken pieces of vanilla wafers.

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Keep it clean, keep it nice.