Recipe Detail

Easter Fruit Salad

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Number of Servings:


  1. 2 cans - Mandarin Oranges Drained
  2. 12 ounces - Maraschino Cherries Drain and reserve juice
  3. 3/4 cups - Walnuts Chopped
  4. 2 cups - Miniature Marshmallow
  5. 2 packages - Neufchatel Cheese Softened
  6. 16 ounces - Cool Whip Free
  7. 4 whole - Bananas Sliced


Reserve 12 orange segments for garnish. Cut the rest in half. Cut the cherries in half and reserve 3 halves for garnish. Mix enough of the reserved cherry juice with the cream cheese to soften and color it pink. Into the cream cheese mix all of the other ingredients except cool whip. Fold in the cool whip. Decorate the top with flowers made from the reserved fruit. Refrigerate.


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