Best Family Favorite 24 Hour Fruit Salad Recipes

24 Hour Fruit Salad image

Provided by RSL5709

Categories Dessert

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 9

1 cup whipping cream, whipped
1 (3 ounce) box instant vanilla pudding
1 3/4 cups milk
1 (8 ounce) can mandarin oranges, drained DRY (very important)
1 (20 ounce) can pineapple chunks, drained DRY
1 cup green grape, halved
1 cup red grapes, halved
1/2 cup maraschino cherry
1/2 cup marshmallows

Steps:

The canned fruit needs to be completely dry, so recommend starting this 2 days in advance - draining the fruit overnight on the first day.
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.
Mix the pudding mix and milk together until thick.
Fold the whipped cream and pudding together.
Fold the fruits and marshmallows into the cream and pudding mixture.
Refrigerate overnight.

24 Hour Fruit Salad image

Provided by Katlinn

Categories Dessert

Time P1DT30m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 (8 ounce) package cream cheese
1 (8 ounce) container Cool Whip
1 (8 ounce) can crushed pineapple (drained)
3 medium apples (diced)
1 1/2 cups seedless grapes (sliced)
2 cups mini marshmallows
1/3 cup pecans (crushed)

Steps:

Family Favorite 24 Hour Fruit Salad image

Provided by Cecelia Anderson

Time 10m

Number Of Ingredients 14

1 can(s) Dole pineapple chunks in 100% pineapple juice drain and reserve 4 tablespoons of syrup (20 oz)
6 slightly beaten egg yolks (remember to separate egg yolk from whites) beat yolks with a fork
4 Tbsp sugar
4 Tbsp apple cider vinegar
2 Tbsp butter or margarine (I always use Blue Bonnet margarine)
2 dash(es) salt
1 can(s) Delmonte 100% juice fruit cocktail, drained (15 oz)
1 can(s) Dole tropical mixed fruit in passion fruit, drained (15.25 oz)
4 c tiny marshmallows
2 c prepared Dream Whip topping (1 packet makes 2 cups see directions below)
INGREDIENTS FOR WHIPPED TOPPING
1 pkg Dream Whip
1/2 c cold milk
1/2 tsp vanilla extract

Steps:

1. Drain pineapple chunks in a colander over a small bowl and reserve 4 tablespoons of pineapple syrup.
2. To make custard for fruit salad: In a small heavy saucepan, combine reserved pineapple syrup, egg yolks, sugar, vinegar, butter or margarine, and salt. *Note: as a rule, I used apple cider vinegar*
3. Cook and stir over low heat, whisking or stirring constantly, for about 6 minutes or until the mixture thickens slightly and coats a metal spoon. It may take a little longer than 6 minutes, but when it coats the spoon it is ready. (Yes you will smell the vinegar, but don't worry, the custard will taste delicious). Cool to room temperature.
4. In a 3 quart bowl, combine pineapple chunks, fruit cocktail, mixed fruit, and marshmallows.
5. Pour custard over; mix fruit mixture gently. (I generally make this up in a glass rectangular baking pan.)
6. In a large bowl, to make the whipped cream do the following: Mix 1 envelope of Dream Whip, 1/2 cup cold milk, and 1/2 teaspoon vanilla. Beat on low speed until blended. Then beat on high speed for 4 minutes until topping thickens and form peaks.
7. Fold whipped cream into fruit mixture. Cover with some Saran Wrap and refrigerate 24 hours or overnight. Makes 10 to 12 servings.