How to make a Fruit Salad Recipe

2 – 3.5 ounce box 1 – 20 ounce can 1 – 16 ounce can 4 cups 1 – 16 ounce container

pistachio pudding mix, instant crushed pineapple, un drained fruit cocktail, un drained fruity miniature marshmallows frozen whipped topping, thawed

Container Type: salad serving bowl

Fruit Salad Directions In a large bowl combine the pudding mix, un drained pineapple and un drained fruit cocktail. Stir well to blend. Add the marshmallows and stir. How to make a whipped topping go into the fruit salad, fold in the thawed whipped topping. Cover and place fruit salad into refrigerator for at least 4 hours before serving. Recipe Note: This is one of my favorite fruit salads. It is quick and easy and everyone knows how to make canned fruit cocktail. This will go well with anything you serve and disappears right before your eyes.

Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!