Andrea’s Recipes

This is another retro recipe that’s been passed down through the family. In fact every time my husband eats this, he proclaims, “This is soooo retro.”

While the name says it’s a salad, it’s probably closer to a dessert. Whatever the name, it’s light and cool and great for the warm summer months. The creamy base is made from sour cream and whipped topping and then flavored with gelatin. You can make a light version with low fat or fat free sour cream and whipped topping, and then lower the calories even more with sugar-free gelatin and no sugar added fruits. Make sure the canned fruits are well-drained so the salad isn’t runny. It will keep well for one day in the refrigerator, but after one day it will start to separate and get runny.

[Updated June 8, 2008]

Equipment

medium to large mixing bowl
plastic or glass serving bowl

Ingredients

12 ounces whipped topping
16 ounces sour cream
1 (3 ounce) package orange gelatin, regular or sugar free
1 (28-ounce) can fruit cocktail, drained
1 (8-ounce) can pineapple tidbits, drained
1 (10-ounce) jar marachino cherries, drained
1 (11-ounce) can mandarin oranges, drained
1/4 cup chopped pecans
1/4 cup shredded coconut (optional)

Preparation

1. In the mixing bowl, stir together the whipped topping, sour cream, and gelatin.

2. Fold in all the fruit, pecan bits, and coconut. Chill for 3 to 4 hours. Serve cold.

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Source: Germaine McClure, from Grandma McClure