Frosted Fruit Salad

[anninsd]

This is an old recipe and a favorite of my family. I think it would adjust to lower fat and lite ingredients very well. I make it a day ahead of serving.

1 sm. pkg. orange or lime jello
1 sm. pkg. lemon jello
2 cups hot water
1 1/2 c. cold water

Mix together and let jell until egg white consistancy.

Add:

1 small can fruit cocktail, lite drained (save jucie)
1 8 oz can crushed pineapple, drained (save juice)
2 bananas diced (I put water in a dish with lemon juice and dip the bananas into it so they don't turn brown, then drain the bananas)

Drain fruit and save juice. Let fruit and jello set until firm.

Topping: 3 tabl. butter
3 tabl. flour
1/3 c. sugar
1 egg, well beaten
1 c. of the fruit juice
Cook over low heat until thickened. Cool. Fold in 8 oz. container of Cool Whip. Spread on top of jello/fruit mixture. Refrigerate at least 3 hours. If desired top with chopped nuts and cherries.

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ann p

[anninsd]

Clarification: I put this in a 9 x 13 pan

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ann p

[azimm]

Hi and thanks for the Frosted Fruit Salad recipe. Could you tell me how many people this would serve? I am looking for a unique recipe to serve a group of women (about 40).
Sounds like this would be different and enjoyed by this particular group. http://www.healthdiscovery.net/ubb/smile.gif

[anninsd]

Making this in a 9 x 13 pan you could get 12 nice size servings. Maybe 16 servings if you were having other food, like sandwiches, or a main entre. This could also be desert. You could always add another can of fruit cocktail and more bananas. You wouldn't need more topping. I know I would rather have left overs than not have enough so I would make 3 recipes. My adult children really like this salad/desert. I make it every Thanksgivng and Christmas.

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ann p