Paula Deens Fruit Bowl Recipes

PAULA DEEN'S FRUIT BOWL

Steps:

• Stir Tang into reserved pineapple juice. Add lemon pudding mix and stir well.
• Combine pineapple, mixed fruit, oranges, and cherries; add to pudding mixture, tossing well.
• Refrigerate until ready to serve.
• Just before serving, slice and add bananas.

FRESH FRUIT BOWL

Steps:

• In a large bowl, combine melon cubes and corn syrup. Cover and refrigerate overnight. Just before serving, stir in remaining fruit. Garnish with fresh mint leaves if desired.

FRENCH CREAM FRUIT DIP BY PAULA DEEN

Steps:

• Soften cream cheese and then whip with powdered sugar.
• Whip cream and sugar together until it forms soft peaks.
• Combine beaten cream cheese, whipped cream, lemon juice and zest.
• Continue to beat, SLOWLY add just enough pineapple juice to achieve desired consistency. I prefer it to be the consistency of a thick Greek yogurt.
• Chill until party time!
• Serve with fresh fruit tray or fruit salad.

PAULA DEEN'S BUTTERSCOTCH FRUIT DIP

Steps:

• Combine all the ingredients in a small saucepan over medium heat.
• Once melted, transfer to a bowl and serve with fresh fruit.

PAULA DEEN'S FRUIT COCKTAIL CAKE

Steps:

• Preheat oven to 350. Lightly grease a 13x9 baking dish.
• In a large bowl, beat sugar, oil, applesauce and eggs at medium speed until fluffy.
• In a medium bowl, combine flour, baking soda, and salt. Gradually add to sugar mixture, beating well. Batter will be thick. Stir in fruit cocktail. Pour into baking dish. Sprinkle evenly with coconut.
• Bake for 40-45 minutes or until a wooden pick inserted in center comes out clean. Pour Coconut Frosting over hot cake. Sprinkle with walnuts, if desired. Cool completely before cutting into squares.
• COCONUT FROSTING: In a med ium saucepan, combine butter, sugar, and milk. Bring to a boil over med-high heat; boil & stir one minute. Add coconut & vanilla; stir. Pour over hot cake.