Last week I went on the hunt for frozen fruit salads that I could make up and get into the freezer for our drop-in company. Both of the salads below turned out great and were big hits with our friends. One tip for salads: package them in portions that you will eat in one serving. Use the little freezer cups for individual servings. It’s a pain to thaw a giant salad so that you can carve off enough for your lunch – ha!
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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. |
3/4 C. |
| 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 9×13 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.
Nanci Slagle
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