"Fruit salad recipe Grandma gave me over 24 years ago. Just made it last Easter. It was good." — Elizabeth
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1 (6 ounce) package
orange flavored Jell-O® mix
1 (16 ounce) package
2 (11 ounce) cans
mandarin oranges, drained
1 (19 ounce) can
3 (8 ounce) containers
frozen whipped topping, thawed
1 (4 ounce) jar
I wanted a smoother consistancy--I ran the cottage cheese through the blender before mixing it with the Jello. I used sugar free Jello and "lite" whipped topping. I only had one big container, I used that instead of three small containers. My family loved this salad. My husband loves ambrosia but he dosen't care for coconut--he ate THREE BOWLS of this salad!
After mixing everything together and tasting it, I thought 24 ounces of whipped topping was too much, but it was too late. So in addition to the recipe, I added another can of mandarin oranges and a can of chunk pineapple. I also added extra chopped walnuts. It finally met my taste test. Next time I will follow the recipe but add only 16 oz of whipped topping, and maybe more cottage cheese for a chunkier consistency. It is a very good salad, very ambrosia like.
* Percent Daily Values are based on a 2,000 calorie diet.
Pineapple-Orange Fruit Salad
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 144
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