Dreamy Creamy Fruit Salad Recipes

CREAMY FRUIT SALAD I

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.

MAKE-AHEAD CREAMY FRUIT SALAD

Steps:

• In a large bowl, combine the yogurts, whipped cream and lime juice. Gently fold in remaining ingredients. Refrigerate, covered, until serving.

CREAMY FRUIT SALAD

Steps:

• Combine the cream cheese and condensed milk; blend until very smooth.
• Drain the juice from the fruit cocktail and add to cream cheese mixture. Toss in the banana pieces and cherries. Mix with a large spoon.
• Cover with saran wrap and chill. Mix well and serve cold.

SUPER CREAMY FRUIT SALAD

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.

CREAMY FRUIT SALAD

Steps:

• In a heavy saucepan, combine orange and pineapple juices, sugar, egg and 1 tablespoon of lemon juice. Bring to a boil over medium-high heat, stirring constantly. Remove from the heat. , When cool, fold in the whipped cream. In a large serving bowl, toss apples with remaining lemon juice. Add bananas and grapes. Add the dressing; stir to coat. Refrigerate. Fold in pecans just before serving.

CREAMY FRUIT SALAD

Steps:

• Preheat the oven to 300 degrees F.
• Spread the coconut in a single layer on a baking pan. Toast coconut in oven until pale golden brown, watching carefully to avoid burning, about 8 minutes.
• In a mixing bowl, whisk together the yogurt, honey, rum, and mint. In another large bowl, combine the fruit. Pour the yogurt mixture over the fruit and toss to combine. Allow to sit for 10 minutes so the fruit can absorb the flavors. Sprinkle the toasted coconut on top and serve.

QUICK AND CREAMY FRUIT SALAD

Steps:

• In a large bowl add the apple chunks, honey dew melon, pineapple chunks, dried cherries, yogurt, cream of coconut, and pinch of salt. Stir to combine.

CREAMY FRUIT SALAD II

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.

COOL N CREAMY FRUIT SALAD

Steps:

• Drain pineapple and oranges reserving juice in small bowl.
• In large bowl combine fruit.
• Sprinkle pudding mix into reserved juice; mix until combined and slightly thickened.
• Fold into fruit until well combined.
• Edited based on reviews: The sauce will be somewhat thin, kind of like a glaze. If you would like it thicker and creamier, mix less of the reserved juice into the pudding mix.

EASY CREAMY FRUIT SALAD

Steps:

• With a wire whisk, combine and mix pudding and buttermilk; fold in the Cool Whip.
• Fold in the fruits; add the nuts, and refrigerate.
• The fruit salad keeps well in the refrigerator for several days.
• You may try other fruits if you like such as cherries, pineapple, and coconut--they are also delicious.

DREAMY FROZEN FRUIT SALAD

Steps:

• Prepare whipped topping mix per package directions; set aside.
• In a bowl, add the cream cheese and lemon juice; beat until smooth.
• Add in the milk, pecans, and pineapple; stir to combine.
• Gently fold in the whipped topping and cherry pie filling.
• Put 24 paper baking cups in muffin tins; spoon the mixture into the paper cups.
• Cover and freeze 4 hours.
• One the salads are frozen, they can be removed from the muffin tins and stored in a heavy-duty plastic freezer bag.