Restaurant Recipes

Miller and Rhoads Frozen Fruit Salad

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Yield: 12 servings


  • 2 (1 pound) cans fruit cocktail in heavy syrup
  • 1/3 cup plus 2 teaspoons mayonnaise
  • 1/3 cup plus 2 teaspoons frozen whipped topping, thawed


  1. Drain one can of fruit cocktail and leave syrup in other. Pour both into a medium bowl.
  2. In a small bowl, stir together mayonnaise and whipped topping. Fold into fruit cocktail.
  3. Pour into an 8 inch square pan or 12 individual paper cupcake liners.
  4. Freeze until firm. If using pan, cut into 9 squares. If using paper cupcake liners, peel paper away.


Per cupcake-style serving: 127 calories, 6.6 grams fat (46 percent total calories), 5 milligrams cholesterol, 43 milligrams sodium


Posted by philocrates at Recipe Goldmine - May 29, 2001.

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