Cranberry Fluff Salad

adapted from The Lion House Cookbook

Ingredients:
2 cups raw cranberries
zest of 1/2 orange
1/2 cup granulated sugar (I used evaporated cane juice)
3 cups mini marshmallows
2-3 small Granny Smith apples, diced
1/2 cup chopped pecans, walnuts, or almonds
1 cup heavy cream, whipped
1/2 tsp. vanilla extract

Instructions:
Place the cranberries and orange zest in the bowl of a food processor or blender. Pulse until finely chopped. Transfer to a bowl and add the sugar. Let stand for a few minutes and add the marshmallows. Cover and refrigerate several hours or overnight. Stir in the apples and nuts. Fold in the whipped cream and vanilla extract. Chill until ready to serve.

Makes enough for 6-8 servings.

Coconut Cream Fruit Dip

I had this dip the other day and it is DIVINE!! You are sure to feel like your on a beach when you eat it!

Just wanted to share:)

Coconut Cream Fruit Dip

 

4 oz. cream cheese

15 oz. cream of coconut (not coconut milk, find it by the margarita mix)

8 oz. Cool Whip

Whip cream cheese and cream of coconut in blender until smooth.

Fold in whip cream.

Serve with fruit or graham crackers.

 

*I actually used a 8 oz of cream cheese on accident and it's still delicious!

{Jenny}

Frog-eye Salad

I can never find Acene Di Pepe pasta (tiny ball shaped pasta), so I've always ended up using Pastina pasta (the tiny star pasta) and it works just as well.

1 c. Pastina or Acene di Pepe pasta
1 pk Instant Pistachio Pudding
1 8oz cool whip (at room temperature)
mandarin oranges
canned pineapples
grapes
marshmallows (do not use the colored, fruity ones...trust me they don't taste as good as normal ones)

Cook pasta, drain, rinse with water to keep from clumping together, let it cool. Mix pudding, mix with pasta. Add cool whip. Dump in any kinds of fruits you like. Let sit in refrigerator for a few hours before serving. Just before serving add half bag on marshmallows (or more if you'd like).

Note:You can use the full 2 cup container of pasta and an extra pudding and cool whip to double. But, this "halved" batch makes plenty. Enough to feed over 14 adults. A lot of recipes add 1-2 cups sugar and eggs...but I like to keep it simple and it really is just as good.