1 cup dairy sour cream
1/2 of a 4 1/2 ounce carton frozen whipped dessert topping, thawed
1/2 cup sugar
2 tablespoons lemon juice
1 teaspoon pure vanilla extract
13 ounce can crushed pineapple, drained
2 medium bananas, diced
1/2 cup red candied cherries, sliced
1/2 cup green candied cherries, sliced
1/2 cup chopped walnuts
Lettuce Leaves

In a mixing bowl, blend together the sour cream, dessert topping, sugar, lemon juice, and vanilla. Fold in fruits and nuts. Pour into a 4 1/2 cup ring mold. Cover and freeze several hours or overnight. Unmold onto lettuce lined plate. Garnish with additional candied cherries, if desired. Let stand 10 minutes before serving. Recipe makes 8 servings of Frozen Fruit Cake Salad.

1/2 pint sour cream
3/4 cup sugar
2 tablespoons lemon juice
8 3/4 ounce can of crushed pineapple, drained
1/2 cup maraschino cherries
1/4 cup chopped nuts (optional)
2 bananas, chopped fine

Beat sour cream, sugar and lemon juice until smooth. Mix fruit in slowly. Line muffin tins with muffin papers. Pour fruit mixture into papers. Place in freezer. When ready to serve, peel off paper.

2 cups cabbage
1/4 cup diced orange
1/4 cup pineapple chunks
1/4 cup sliced seeded grapes
1/4 cup miniature marshmallows

Put cabbage through blender for fine or cream slaw or cut on a slaw cutter. Add fruit and marshmallows. You may add more fruit, if desired. Refrigerate. Just before serving add food slaw dressing (see below).

Fruit Slaw Dressing:
1/2 cup cider or wine vinegar
1/2 cup sugar
1/2 cup mayonnaise

Blend ingredients well. Dressing may be made ahead and store covered in refrigerator.

9 ounce bowl of Cool Whip
1 package pistachio pudding
1/2 cup chopped walnuts
1/2 cup small marshmallows
#2 can crushed pineapple with juice

Mix all ingredients and put into mold.

20 ounces pineapple chunks
2 eggs, beaten
1/2 cup sugar
1 lemon, juice of
8 ounces cream cheese
1/2 pint heavy cream, whipped
1 small bottle maraschino cherries, cut up
2 cups white cherries, pitted, trained
20 ounces fruit cocktail, drained
1/2 pound marshmallows
1/2 cup English walnuts

Drain pineapple, reserving 1/3 cup juice. Place eggs, reserved pineapple juice, sugar and lemon juice in a double boiler. Cook mixture over boiling water until thick; cool. Blend in cheese. Fold whipped cream into cooked dressing. Combine fruits in a large bowl. Pour dressing over fruits; mix well. Add marshmallows and walnuts. Place in refrigerator and chill 24 hours before serving.

1 cup crushed pineapple, drained
1 cup small seedless green grapes
2 cups fresh blueberries
2 cups marshmallows, finely diced
1 cup commercials sour cream
3 tablespoons powdered sugar

Mix all ingredients in a large salad bowl; cover tightly and let stand in refrigerator for at least an hour, stirring occasionally. Makes 6 servings.

11 ounces mandarin oranges, drained
13 ounces pineapple chunks, drained
1 cup flaked coconut
1 cup commercial sour cream – or – 1/2 cup whipping cream, whipped
1 cup cut up marshmallows

Mix all ingredients. Chill several hours or overnight.