Chewin'

the News

June 2006

Lemon Fruit Salad

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Recipes:	1	2	3	4	5	6
Servings:	24	48	72	96	120	144
Ingredients:
Lemon instant pudding (4 serving size)	1	2	3	4	5	6
Whipped topping, thawed	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Mayonnaise or salad dressing	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Lemon Juice	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4C.
Canned fruit cocktail, drained	20 oz.	40 oz.	60 oz.	80 oz.	100 oz.	120 oz.
Canned pineapple chunks, drained	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Miniature marshmallows	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Chopped pecans	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.

Assembly Directions:

Prepared pudding as directed on package. Stir in whipped topping, dressing and juice. Fold in remaining ingredients.

Freezing Directions:

Pour into 9x13 pan, fluted tube pan, or various sized freezer containers. If using pans, place pans in freezer bag or cover with foil. Seal, label and freeze.

Serving Directions:

Thaw slightly. Unmold or cut into squares.

Comments:

Other fruits may be substituted for the fruit cocktail and pineapple.

Nutritional Info: 

Per Serving: 218 Calories; 13g Fat (51.2% calories from fat); 1g Protein; 27g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 116mg Sodium. 

Exchanges: 1/2 Fruit; 2-1/2 Fat; 1 Other Carbohydrates.

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