1920s Recipes Frozen Fruit Salad

FROZEN FRUIT AND NUT SALAD

Steps:

• In a large bowl, combine milk and pie filling. Add oranges, pineapple and nuts. Gently fold in whipped topping. Spread in a 13-in. x 9-in. pan. Cover and freeze. Remove from the freezer 15 minutes before serving. Cut into squares; serve on lettuce-lined plates if desired.

FROZEN FRUIT SALAD

Steps:

• In a food processor, chop apricots. In a bowl, combine the apricots, strawberries, bananas, pineapple, orange juice and water. Ladle into muffin cups that have been sprayed with cooking spray. Freeze. , When frozen, quickly remove salads to tightly covered storage containers. When packing a lunch, place a salad in an individual storage container in a thermal lunch bag and it will thaw by lunchtime.

FROZEN FRUIT SALAD

Steps:

• 1. Stir first three ingredients together until creamy
• 2. Add the rest of the ingredients
• 3. Fold in the cool whip
• 4. Pour ingredients into a loaf pan and freeze
• 5. This salad freezes like an ice cube--I would recommend taking it out of the freezer for about 30-45 minutes before serving to let it soften a bit. (It also tastes better if it has softened) That way it will come out of the loaf pan easier another idea is to line the loaf pan with foil and just pull the foil/salad out of the pan