June 2024 – Fruit Salad

Pineapple Picnic Salad

Carol Witmer, East Earl

• 20 oz. can crushed pineapple (not drained)
• 8 oz. Cream Cheese, softened
• 1 small package instant vanilla pudding
• 20 oz. can pineapple chunks, drained
• 8 oz. Cool Whip, thawed

In a large bowl, gradually stir the undrained crushed pineapple into the cream cheese. Stir in the pudding mix. Fold in pineapple chunks (drained) & Cool Whip. Cover and chill.

Makes 10 to 12 servings.

Fruit Salad

Gloria Dougherty, Akron

“It is very versatile. You can change it to your liking.”

• ¼ cup grapes, cut in half
• ¼ cup bananas
• ¼ cup strawberries, cut in half
• 1 unpeeled apple
• 1 orange, cut in segments
• ¼ cup blueberries
• Optional: any other fruit you want to add
• ¼ cup vanilla yogurt
• ¼ cup Cool Whip

Mix together yogurt and Cool Whip. Add to the chopped fruit.

Strawberry Pretzel Salad

Pat Roth, Ephrata

• 1½ cups crushed pretzels
• 1¼ cups sugar, divided
• ¾ cup butter, melted
• (2) 8 oz. packages cream cheese, softened
• 8 oz. container Cool Whip, thawed
• 16 oz. package frozen strawberries
• 6 oz. package strawberry gelatin
• 2 cups boiling water

Preheat oven to 350°F.

Stir together pretzels, 1/4 cup of sugar, and the melted butter in a bowl. Press this mixture into the bottom of a 9”x13” baking pan. Bake about 10 minutes, until lightly toasted.

Beat together the remaining 1 cup of sugar and the cream cheese in a bowl with an electric mixer on medium until smooth. Fold in the Cool Whip. Spread this evenly over the cooled crust. Chill until set, about 30 minutes.

Let the strawberries stand at room temperature to thaw partially, about 10 minutes (cut in half if whole). Stir gelatin mix and boiling water together in a bowl. Stir in strawberries until completely thawed and gelatin has cooled and begins to thicken. Pour over the cream cheese mixture in the pan. Chill for at least an hour.

Notes: Can divide recipe in half and use a 8” or 9” pan.

Frozen Fruit Salad

Pat Roth, Ephrata

“Delicious! My mom made this every summer for us kids. Then I made it for mine every summer. Just as good as ice cream.”

• 1 can pineapple tidbits, drained
• 1 can peaches, drained and diced
• 1 can pears, drained and dices
• 1 can apricots, drained and dices
• 1 can fruit cocktail, drained
• (use the same size cans of each)
• ½ cup maraschino cherries, halved and drained
• ½ pint whipping cream, whipped, with confectioners sugar to taste (can also substitute Cool Whip)

Mix all ingredients together and put into trays; freeze. Cut into cubes to serve.

Strawberry Blueberry Banana Salad

Mary Ann Dell, East Earl

• 1 cup sliced strawberries
• 1 cup blueberries
• 1 banana, sliced
• 1 cup shredded coconut
• 1 cup mini marshmallows
• 1 cup sour cream or vanilla yogurt

Gently fold together the strawberries, blueberries, banana, coconut, marshmallows and sour cream until evenly combined. Refrigerate until serving time.

Recipe can be doubled.

Variation: Omit the banana and add 1½ cups strawberries and blueberries.

Ginger Ale Fruit Salad

Mary Ann Dell, East Earl

• 2 tablespoons unflavored gelatin
• ¼ cup cold water
• ½ cup boiling water
• ¼ cup lemon juice
• 1 tablespoons sugar
• 1 cup ginger ale
• 1 cup grapes
• 1 cup cubed pineapple
• 1 apple
• 1 orange
• ¼ cup nuts

Soak gelatin in cold water for five minutes and dissolve in boiling water. Add lemon juice, sugar and ginger ale.

Halve grapes; peel and chop apples. Separate oranges into sections and remove membranes.

When first mixture begins to thicken, fold in fruit and nuts. Pour into a bowl, mold, or cake pan.

Rhubarb Strawberry Salad

Mary Ann Dell, East Earl

• 6 cups ½” rhubarb pieces
• 1 cup sugar
• ¾ cup water
• 3 oz. package strawberry gelatin
• 2 tablespoons lemon juice
• 1 pint strawberries, stemmed and sliced
• lettuce leaves

Bring rhubarb, sugar and water to a boil. Reduce heat and simmer 10 to 15 minutes, stirring occasionally. Remove from heat. Dissolve gelatin in the rhubarb. Add lemon juice. Cool until slightly thickened.

Fold in berries. Pour into a 6-cup mold; chill until firm, about 3 hours.

Unmold onto a lettuce-lined serving plate.