Fruit Salad with Marshmallows - Kraft Recipes Top
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Fruit Salad with Marshmallows

Prep Time
15
min.
Total Time
3
hr.
15
min.
Servings

7 servings, 1/2 cup each

Cool off with our sweet Fruit Salad with Marshmallows. Only 5 ingredients and 15 minutes of prep time for one yummy fruit salad with marshmallows today!

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What You Need

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Make It

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  • Drain pineapple, reserving 1 Tbsp. juice.
  • Mix pineapple with reserved juice and remaining ingredients until blended.
  • Refrigerate several hours or until chilled.

Substitute

Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Special Extra

Garnish with maraschino cherries and fresh mint sprigs before serving.

Servings

  • 7 servings, 1/2 cup each

Nutritional Information

Serving Size 7 servings, 1/2 cup each
AMOUNT PER SERVING
Calories 190
Total fat 12g
Saturated fat 9g
Cholesterol 25mg
Sodium 70mg
Carbohydrate 20g
Dietary fiber 2g
Sugars 17g
Protein 2g
% Daily Value
Vitamin A 15 %DV
Vitamin C 20 %DV
Calcium 4 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I have made this recipe for the past 40 plus years and will continue to make it. I have made this recipe for the past 40 plus years and will continue to make it. My 45 year old daughter with 4 children and 2 grandchildren (my 2 great-grandchildren) called about 5 years to refresh her memory of its contents. She makes it now also. I just about always take it to pot-luck dinners at church. Of course I only use Kraft minature marshmallows and Dole pineapple tid-bits. Use some marchiano cherries also for color and sweetness. Thank you for printing this ageless wonder. A whole new generation will enjoy.
Date published: 2004-01-28
Rated 5 out of 5 by from This is a wonderful recipe. This is a wonderful recipe. My Mother made it (years ago) as I have forever. She called it "5 Cup Salad". I use crushed pineapple (drained), Added toasted pecans & cherries, red & green at Christmas. Added extra Mandarin orange slices, ( not many in those cans) and used angel flake coconut (more tender). I have used apples & drained peaches in small amounts but not at same time, to extend the salad. Other fruits seem to make it mushy. Keep up the great recipes.
Date published: 2006-05-24
Rated 3 out of 5 by from I've been looking for this recipe for a long time. I've been looking for this recipe for a long time. Thank you for putting it there. Although i had it made a bit differently, instead of sourcream my friend used cottage cheese. Gave it a sweeter taste as well as the shredded coconut and pinapples and mandarine slices she also added grapes and cherrys. I guess you can put just about anything into a fruit salad.
Date published: 2004-01-14
Rated 5 out of 5 by from I found this recipe a few weeks ago and decided to try it, well, honestly I have made it ten times... I found this recipe a few weeks ago and decided to try it, well, honestly I have made it ten times so far!Both my husband and I love it!I did not put the marshmallows in,however I added slivered almonds and vanilla extract to it!It has easily become our favorite dessert!Last night I made it again,and added cubed mango to it,what a treat!
Date published: 2005-01-26
Rated 5 out of 5 by from My family has enjoyed this recipe for as long as I can remember. My family has enjoyed this recipe for as long as I can remember. We make it for practically every holiday and family gathering. I have introduced it to my in-laws, and they enjoy it as well. A couple of hints: 1) refrigerate overnight to 2 days so the sugar in the coconut mixes with the sour cream to give you a sweeter flavor; 2) do not let people know it contains sour cream if they don't like sour cream--they can't tell it's not if they don't know!
Date published: 2005-08-22
Rated 4 out of 5 by from I made one change used Cool Whip instead of sour cream. I made one change used Cool Whip instead of sour cream. That way the whole family loved it. You can substitue slivered almonds for the coconut and that is great also. Add pecans or walnuts with the basic recipe and that works great as well.
Date published: 2003-05-08
Rated 3 out of 5 by from You can substitue Cool Whip for the sour cream, using regular or fat free.It makes it lighter and... You can substitue Cool Whip for the sour cream, using regular or fat free.It makes it lighter and healthier.
Date published: 2003-05-12
Rated 5 out of 5 by from This recipe has been a family tradition for many many years at Thanksgiving and holiday dinners.My... This recipe has been a family tradition for many many years at Thanksgiving and holiday dinners.My Mother made this recipe ever since I can remember.She would make one "favorite" dish for each of us kids at Thanksgiving,and this was my favorite!!! I have continued the tradition now that she is gone.I also add 1/2 cup of chopped pecans or english walnuts for some added crunch,and it is even healthy.I also use low fat sour cream!LaDonna Lowe - Bentonville, Ar.
Date published: 2004-01-16
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