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Full steps on how to make fruit salad with Cool Whip is in the printable recipe card featured at the bottom of the post. This is a quick walk through. Drain the cans of fruit and add it into a large bowl. Add in whipped cream, coconut, and marshmallows. Use a spatula to combine, and refrigerate for an hour before serving.

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Blueberry: Use 2 cans blueberry pie filling or 4 cups fresh blueberries + 1/2 cup sugar. Crockpot method: Pour the fruit in the bottom of the crockpot. Dump the cake mix on top and add the sliced butter. Cook on low for 3-4 hours or on high for 2-3 hours.

Fruit Cream Recipe

Preparing fruit: Stem and wash grapes, and keep in ascorbic acid or lemon juice. Dip ripe but firm peaches, a few at a time, in boiling water for 1 to 1-1/2 minutes to loosen skins. Dip in cold water and slip off skins. Cut in half, remove pits, cut into 1/2-inch cubes and keep in solution with grapes. Peel, halve, and core pears.

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How to Make Creamy Fruit Salad Preparation. Begin by preparing your canned fruit. Drain the canned fruit well into a measuring glass and then set it aside for later use. We'll use the drained juice to make our creamy addition so draining it out in a measuring cup makes the whole process easier! Step 1 - Prepare the Vanilla Mixture

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Frog Eye Salad. Go to Recipe. This frog eye salad recipe gets its name from the tiny acini di pepe pasta that looks like frog eyes when folded in with fruit and a creamy dressing. As much or as little Cool Whip can be added to taste, and if I have some mandarin oranges or maraschino cherries, I add a few to the top.

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Layer the fruits in a 9×13 baking dish. In a small saucepan over medium heat, combine the brown sugar, curry powder and butter. Heat until the butter and sugar are completely melted. Pour over fruit and mix lightly taking care not to break the fruit. Bake for 30 minutes or until heated through and bubbly.

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Canning mixed fruit is one of the easiest canning projects you can do, and makes a great beginner project. It provides you with a taste of summer all year, and can easily be adapted to what you have on hand. For this batch I used fresh peaches, apricots, and cherries from the Farmer's Market. I also added papaya and mango purchased at the.

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Preheat oven to 350 degrees. Place butter into 9 X 9 pan and place pan into oven as it preheats. This melts the butter and lubes up the pan to prevent the cobbler from sticking. Mix together the flour, sugar, and milk. Once the butter is melted, and the oven preheated, pour the flour/sugar/milk mixture into the pan.

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Coconut. Elderberries. Ripe Mangos (Green mangos are fine) Persimmon. Watermelon. White Peaches (regular peaches are fine) If you're not sure, please check the type of fruit you're using by looking up the average pH of that particular fruit. Better yet, use a safe, tested fruit canning recipe from a good source.

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Instructions. Drain canned fruit (make sure to drain it well!) into a bowl reserving ¾ cup of juice. Discard the rest of the juice. In a large bowl, whisk together the ¾ cup juice and instant vanilla pudding for two minutes - will be thick. Fold in cool whip then add drained fruit and marshmallows and mix.

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1 pkg instant chocolate, vanilla, or banana pudding mix. 2 cups / 470 ml milk (for the pudding mix) 2 cups / 500 ml whipped cream or nutriwhip. 1-2 tsp vanilla, rum, or maple flavoring. Sugar to taste, if using whipping cream. Nutriwhip is already sweetened, so doesn't require additional sugar. Fresh, frozen or canned fruit/berries.

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Cut in the butter and add eggs and milk. Spoon over the cobbler by spoonfuls. Combine cinnamon and sugar and sprinkle over the top. Place back in preheated 425 degree oven for about 30 more minutes until biscuit topping is nice and brown. Can sprinkle nuts over top. Makes 8 to 10 servings. Enjoy!

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The combination of canned pineapple, raspberries and banana in these yogurt treats makes a bright and cheerful morning breakfast. Go to Recipe. For more yummy breakfast ideas, check out our top parfait recipes. 3 / 45. Buy an extra can of pineapple, then check out these delicious canned fruit recipes! 4 / 45.

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In a bowl mix the coffee cake mix (in white bag), 1 egg, 1/2 bag of brown sugar mix (in box) and liquid from canned fruit. Then you're going to want to preheat your oven to 350 degrees F now so it's ready. With a knife, slice the sliced fruit in the can into smaller bite size pieces. Dump contents in the bowl and gently fold together.

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Choose canned fruit in syrup, preferably chopped, and spread it in a casserole dish or cast iron pan and layer the cake mix on top, making sure it completely covers the fruit.

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What to Consider When Choosing Canned Fruit. When choosing canned fruit, keep an eye out for the sugar content. Fruits are rich in natural sugar, so you don't need any added sweeteners in the can. The American Diabetes Association recommends buying canned fruit with "unsweetened" or "no sugar added" on its label. Look for fruit packed.