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Kay's Frozen Fruit Salad

Reviewed: Dec. 21, 2008
This is a wonderful holiday recipe – with the red and green cherries in a snowy white base! My mother served it every Christmas when I was a child and the recipe was lost along with her until I found it here. I suggest only a few changes. I add about ΒΌ teaspoon of almond extract and I use sliced almonds instead of pecans. Also, I use the WHITE rather than the pastel mix of mini-marshmallows. I freeze the mixture in muffin tins. It’s so easy to pop out individual servings onto a salad plate with lettuce leaf or two, garnish with a dollop of mayo topped with a cherry. Very pretty and delicious. Best of all, you can/must make ahead – relieves some of the “last minute” pressure.
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