Frozen Fruit Salad

By SallySmo

Ingredients

• In a double boiler melt 1 Tbsp butter. Add and stir until blended:
• Drain one #2 can crushed pineapple and pour over about 20 marshmellows and let stand overnight. Squeeze as much juice from this and add to pineapple juice.
• To pineapple/marshmellow mixture, add #2 1/2 can white cherries, drained and #2 1/2 can cut-up apricots, drained.
• 1 Tbsp flour
• pineapple juice
• 1 Tbsp sugar
• 1 Tbsp lemon juice
• 1 beaten egg
• Cook and stir until smooth. Cool and fold in 1 C heavy cream, whipped.
• Fold in to fruit and freeze. Ruth put in individual ramekins or pyrex cups before freezing. To serve, thaw enough to remove from cup and place on top of bibb lettuce leaf.
• Dressing:
• 3 oz Philadelphia cream cheese
• 16 large marshmellows
• 1/2 C whipping cream
• Let stand 24 hours and beat.

Preparation

Step 1

Follow instructions above

-Ruth Smolenski