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| My mother served a frozen fruit salad at Thanksgiving and Christmas, but I serve it as a summertime treat. |
1 3 ounce package Strawberry Gelatin
1 cup boiling water
1 (6 ounce) can frozen lemonade concentrate
1 ½ cups heavy cream, whipped (or 3 cups non dairy whipped topping)
1 (16 ounce) can sliced peaches
1 cup fresh blueberries (or 1 (8 ½) ounce can pear halves, chopped)
Optional: fresh sliced strawberries
Directions:
Dissolve gelatin in boiling water. Add concentrate and stir until melted. Chill until slightly thickened. Drain and chop peaches. Rinse and remove stems from blueberries. Blend whipped cream into gelatin mixture. Fold in fruit.
Pour into 9 x 5 inch loaf pan. Freeze until firm, about 4 hours. Unmold and slice. If desired, garnish with fresh sliced strawberries.
Notes:
My mother's version of frozen fruit salad contained fruit cocktail and mayonnaise. As an adult, I wanted to make something similar, without the mayo. This version is a light and “tangy” dessert.
1 ½ cups heavy cream, whipped (or 3 cups non dairy whipped topping)
1 (16 ounce) can sliced peaches
1 cup fresh blueberries (or 1 (8 ½) ounce can pear halves, chopped)
Optional: fresh sliced strawberries
Directions:
Dissolve gelatin in boiling water. Add concentrate and stir until melted. Chill until slightly thickened. Drain and chop peaches. Rinse and remove stems from blueberries. Blend whipped cream into gelatin mixture. Fold in fruit.
Pour into 9 x 5 inch loaf pan. Freeze until firm, about 4 hours. Unmold and slice. If desired, garnish with fresh sliced strawberries.
Notes:
My mother's version of frozen fruit salad contained fruit cocktail and mayonnaise. As an adult, I wanted to make something similar, without the mayo. This version is a light and “tangy” dessert.
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