24 Hour Fruit Salad

“This is a wonderful salad that is easily adaptable, and can be served as a salad with a holiday meal or as a dessert. The original recipe called for canned fruit cocktail, but I have modified it from that. I'm also allergic to pineapple, so I either pick it out or substitute more of the other fruits instead. All the fruits are really to taste. I could eat myself sick on this stuff, it is so good.”
READY IN:
15mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. The canned fruit needs to be completely dry, so recommend starting this 2 days in advance - draining the fruit overnight on the first day.
  2. On the day before you need the salad, whip the cream. You can sweeten it with a bit of sugar if desired, but it's not needed.
  3. Mix the pudding mix and milk together until thick.
  4. Fold the whipped cream and pudding together.
  5. Fold the fruits and marshmallows into the cream and pudding mixture.
  6. Refrigerate overnight.

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