RCI-DS.001.0537.001
Sunshine Salad
This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Manes Estate in Venus, Texas in 1981.
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- apricot pie filling½ can
- carton frozen whipped dessert topping thawed½ small
- 14 ounce
- ¼ cup
- mandarin oranges drained2 cans
- can pineapple tidbits drained13½ ounce
- tiny marshmallows½ cup
- ½ cup
- ¼ cup
Method
1
Drain the mandarin oranges and pineapple tidbits in a fine-mesh strainer, reserving the fruits and discarding the liquid.
2
Pour the sweetened condensed milk into a large mixing bowl and whisk in the fresh lemon juice until well combined.
3
Fold the thawed whipped dessert topping into the condensed milk mixture until no white streaks remain.
4
Add the apricot pie filling to the bowl and gently stir until evenly distributed throughout the cream base.
5
Fold in the drained mandarin oranges and pineapple tidbits, being careful not to break up the fruit.
6
Add the tiny marshmallows, chopped walnuts, and shredded coconut, stirring gently to combine all ingredients.
7
Divide the salad evenly among four serving bowls or glasses and serve chilled or at room temperature.