Saturday, April 9, 2011

Cherry Fluff Fruit Salad

Pulling out an old recipe from Grandma's collection to bring to the church dinner tomorrow. I needed something I could make today since later on I'm going to my parents house to help paint their gazebo. And usually Sunday mornings I just don't have the time to bake. This is a great dish to whip up the day before and put in the fridge in an air tight container. Simple easy and quick! And its a great spring dessert :)

(And for some reason blogger isn't letting me upload pics right now, I'll edit this post later and get those on here)

Cherry Fluff Fruit Salad
1 can Cherry Pie Filling
1 can Eagle Brand Milk
1 can Crushed Pineapple, drained
1 can Fruit Cocktail, drained
1 can Flaked Coconut, 3 1/2 oz size
1/2 chopped Pecans
1  8oz Cool Whip, thawed

Mix the pie filling and eagle brand milk together. Drain the pineapple and mixed fruit well add those and all remaining ingredients except the cool whip. Mix these together then fold in the cool whip at the last. Place in air tight container and chill overnight or 12 hours before serving.

Edit: I could not find the 3oz can of coconut but had a large bag at home already. I just used 2 handfuls of coconut and eye bawl it.




1 comment:

  1. This looks like a fun dessert and good for a crowd!

    ReplyDelete

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