Frozen Fruit Salad for Crowd

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2 c White seedless grapes
1/3 c Cold water
2 c pecans; Coarsely chopped
2 16-oz cn sliced peaches
2 ts Crystallized ginger; finely
1/4 c Lemon juice
1 c Orange juice
1/2 lb Marshmallows; quartered
3 c Mayonnaise
1 1/2 c Maraschino cherries; cut
2 qt Cream; whipped --or 10 pk Dessert topping mix -or 1 qt Heavy cream plus 5 pk Dessert topping mix
1 tb Unflavored gelatin
1/2 ts Salt
4 20-oz cn crushed pineapple
2 1/2 c Sugar

Original recipe makes 60



Drain fruit, saving 1-1/2 cup pineapple juice. Combine fruit, marshmallows and ginger. Soften gelatin in water. Heat pineapple juice to boiling. Add gelatin; stir to dissolve. Add orange and lemon juice, sugar and salt; stir to dissolve. Chill. As mixture starts to thicken, add fruit mixture and nuts. Fold in cream and mayonnaise. Spoon into 1-quart cylinder cartons (paper, plastic or metal). Cover and freeze. Makes 9 quarts. To serve: Remove from freezer and thaw enough to slip out of carton. Cut in 1-inch slices. Serve salad on lettuce; garnish with cherries. For dessert, top with whipped cream. Serves 54-72. Each quart makes 6-8 servings. MRS STANLEY RUSSELL (MARJORIE) TURNER, AR From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from G Internet, G Internet.

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