Melissa’s Pantry Shelf Fruit Salad Recipe
Although many similar recipes call for frozen whipped topping, that is where I draw the line – frozen whipped topping is a major food crime, and I would never subject my loved ones or friends to this disgusting non-foodstuff. It takes about five minutes to whip fresh cream, and since it’s not as sweet, it tones down the sweetness of this salad/dessert. I don’t consider myself a health-food fanatic, but I don’t eat Tide packets either. I want to feed others something that won’t cause immediate health problems. I’m hoping when you make this delicious dish, you’ll feel the same way and not fill your salad with harmful chemicals and artificial flavors.
1 21 oz. can cherry pie filling
1 20 oz. can crushed pineapple, drained
1 14 oz. can sweetened condensed milk
2 to 4 cups miniature marshmallows
1 cup chopped pecans
1 cup heavy whipping cream, whipped
- Scoop the cherry pie filling into a serving bowl.
- With kitchen shears cut the cherries into pieces.
- Stir in the remaining ingredients.
- Cover and chill.
Amount Per Serving
Calories 456 Calories from Fat 150
Percent Total Calories From: Fat 33% Protein 4% Carb. 63%
Nutrient Amount per Serving
Total Fat 17 g
Saturated Fat 7 g
Cholesterol 38 mg
Sodium 78 mg
Total Carbohydrate 72 g
Dietary Fiber 1 g
Sugars 0 g
Protein 5 g
Vitamin A 9% Vitamin C 8% Calcium 0% Iron 3%
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