Frozen Fruitcake Salad
1 cup dairy sour cream
1/2 of a 4 1/2-ounce container frozen whipped dessert topping, thawed
1/2 cup sugar
2 tablespoons lemon juice
1 teaspoon vanilla
1 15 1/2-ounce can crushed pineapple, drained
2 medium bananas, chopped
1/2 cup red candied cherries, sliced
1/2 cup green candied cherries, sliced
1/2 cup chopped walnuts
In mixing bowl blend together sour cream, dessert topping, sugar, lemon juice, and vanilla. Fold in fruit and nuts. Turn into 4 1/2-cup ring mold. Cover; freeze several hours or overnight. Unmold onto lettuce-lined plate. Garnish with additional candied cherries, if desired. Let stand 10 minutes before serving. Makes 8 servings.
1 8-ounce package cream chase, softened
1/4 cup mayonnaise or salad dressing
1 pint lemon sherbet
1 11-ounce can mandarin orange sections, drained an cut up
1 8-ounce can peach slices, drained and chopped
1/4 cup slivered almonds, toasted
In large bowl beat together cream cheese and mayonnaise till smooth. Stir sherbet to soften; quickly stir into cream cheese mixture. Stir in oranges, peaches, and nuts. Turn mixture into an 8 x 8 x 2-inch dish. Cover and freeze till firm. To serve, let stand at room temperature for 10 to 15 minutes. Cut into squares. Serve on lettuce-lined salad plates. Makes 9-12 servings.
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