Reviewed: Nov. 28, 2008

The key to this salad is DRAINING the fruit overnight. I even kept it in the fridge w/o a covering. I just used 2 lg cans of fruit cocktail & 1 reg can of cut pineapple. I cup of sour creme & I added mini marshmellows to the top & it was scarfed up!!! Loved it.

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Acc Chef

Cooking Level: Expert

Home Town: Grants Pass, Oregon, USA

Living In: Tustin, California, USA

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Reviewed: Jul. 27, 2008

This was too sweet as is and only a 3 star recipe. After tasting, I mixed in 1/4 cup plain non-fat yogurt and 1/4 cup fat free sour cream. Topped with mini marshmallows and coconut upon serving.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jul. 15, 2008

I thought this was amazing. I think I'll have less juice in it next time to make it a little thicker but it was great for a dessert on a hot day. Loved it

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Carrie

Cooking Level: Beginning

Living In: Seneca, South Carolina, USA

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Reviewed: May 3, 2008

I had this at a babyshower last week and everyone there requested the recipe. I made a batch this weekend and served it with angel food cake (to reduce the fat) My daughter raved about how good it was and how simple it was to make. Because of her preferrrences I added strawberries.

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Kathy H.

Home Town: Ringgold, Georgia, USA

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Reviewed: Jan. 1, 2008

Made this for Christmas & got several compliments on it! I didn't really change it, except instead of cans of fruit cocktail I used a small can of peaches, pears and bottled marischino(sp?) cherries chopped a bit. I may try w/other pudding flavors I have on hand. Thanks!

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myree

Cooking Level: Beginning

Home Town: Gadsden, Alabama, USA

Living In: Freeport, Florida, USA

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Reviewed: Oct. 16, 2007

Better than what mom made me as a kid! This is soooo easy to make and just as easy to enjoy! It is one of my "signature dishes" now and always requested.

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shay

Cooking Level: Expert

Home Town: Kingfisher, Oklahoma, USA

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Reviewed: Jul. 22, 2007

This was so easy to make. It was very good, I got a lot of complements on it. I added a couple of marchino cherries for more color because the fruit cocktail didn't have any in it.

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Vicki

Cooking Level: Expert

Living In: Tecumseh, Michigan, USA

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Reviewed: Apr. 14, 2007

I almost wish I had never taken this recipe to my cooling class. I brought a little home to my husband and now I have to make it twice a week! We are both diabetic and I'm not much of a fruit eater but I can;t stay away from this-it's just too darn good!

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