Sunshine Salad For 45 Recipes

SUNSHINE SALAD

Steps:

• Drain pineapple and oranges, reserving juices. In a large bowl, combine pudding mix with reserved fruit juices. Fold in pineapple, oranges and strawberries; chill for at least 2 hours. Add bananas just before serving.

SUNSHINE SALAD

Steps:

• Mix cottage cheese, crushed pineapple, oranges and whipped topping.
• Sprinkle gelatin over top and fold in well.
• Refrigerate for at least 2 hours or overnight.
• To make it pretty, use a large ice cream scoop or mold in muffin cups greased with mayo and serve on lettuce leaf.

SUNSHINE SALAD

Steps:

• Combine orange and lemon jello; dissolve in boiling water.
• Measure out one cup; chill until slightly thickened.
• Add cold water to remaining jello, then add 1 8 ounce tin crushed pineapple with juice, and the coarsely grated carrots.
• Stir well.
• Pour into a decorative mold.
• Chill until set but not firm (about 45 minutes).
• Blend yogurt with reserved jello; spoon into mold.
• Chill until firm (3-4 hours).
• Unmold and serve.

GRANDMA'S SUNSHINE SALAD

Steps:

• 1. Drain pineapple and set the pineapple aside for now. To the pineapple juice, add the lemon juice and enough cold water to equal one cup. Dissolve the jello with boiling water. Stir the pineapple juice mixture into the dissolved jello.
• 2. Pour the jello into a mold or a small square baking dish. Place it in the refrigerator and chill until it begins to thicken (about 45 minutes to 1 hour).
• 3. Add the reserved pineapple, shredded carrots, pecans and salt to the jello. Stir very well to combine the ingredients. Pour into a mold and chill until set (4 hours or overnight). To serve, cut into squares and top with a small dollop of mayonnaise (if desired).

SUNSHINE SALAD

Steps:

• Drain pineapple, reserving juice; set aside.
• Dissolve Jello in 2 c hot water.
• Add 2 c cold water.
• Pour into 9 x 13 inch pan.
• When almost congealed, add one can of drained crushed pineapple.
• Add sliced bananas and miniature marshmallows; chill.
• In small saucepan, cook pineapple juice with 1/2 c sugar, 1 T cornstarch, and well-beaten egg.
• Cook until thick enough to spread; cool.
• Then add cream cheese and whip together.
• Spread on congealed Jello.
• Top with Cool Whip.
• Sprinkled with flaked coconut if desired.

SUNSHINE SALAD

Steps:

• 1. (single batch) Dissolve jello with boiling water,drain off juice into a measuring cup, add cold water into juice until it reaches 1 cup. Add to jello. Wait till jello is cooled, add carrots and pineapple, Stir well and refrigerate til firm.
• 2. (double batch) Dissolve jello with boiling water,drain off juice into a measuring cup, add cold water into juice until it reaches 2 cups. Add to jello. Wait till jello is cooled, add carrots and pineapple, Stir well and refrigerate til firm.