This creamy fruit blend combines sweetened condensed milk, tangy sour cream, fluffy whipped topping, and a medley of canned and fresh fruits like bananas, pineapple, cherries, strawberries, and kiwi. The mix is gently folded together, then chilled for several hours to allow the flavors to meld. Serve cold for an irresistibly creamy, refreshing dessert that's perfect for gatherings and easy to prepare in advance. Its crowd-pleasing taste and vibrant color make it a standout addition to picnics and potlucks.
Ingredients
→ Fruit Components
1 can (425 g) chunky tropical fruit cocktail, drained
1 can (225 g) crushed pineapple, drained
1 can (595 g) cherry pie filling
2 large bananas, sliced
1 cup (150 g) fresh strawberries, hulled and sliced (optional)
1 cup (150 g) fresh blueberries (optional)
2 kiwis, peeled and diced (optional)
→ Cream Mixture
1 can (397 g) sweetened condensed milk
225 g sour cream
225 g whipped topping, thawed
Stuff you will need
Large mixing bowl
Rubber spatula
Sharp knife
Cutting board
Directions
In a large mixing bowl, whisk together the thawed whipped topping, sweetened condensed milk, and sour cream until the mixture is smooth and homogeneous.
Add the drained fruit cocktail, crushed pineapple, cherry pie filling, and sliced bananas to the cream base. Gently fold with a spatula to evenly distribute the fruit while maintaining their integrity.
If desired, fold in strawberries, blueberries, and kiwi, ensuring even mixing throughout the salad.
Cover the bowl with a tight-fitting lid or plastic wrap and refrigerate for at least 4 hours to allow flavors to meld and the salad to set.
Serve well-chilled and enjoy the medley of vibrant fruit and creamy dressing.
Notes
To prevent bananas from browning, add them just before serving or lightly toss in lemon juice prior to mixing.
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