 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
|
I forgot that it was the week for the Conservation Club's picnic and got caught with my pantry down. Our section of the alphabet was supposed to bring a dessert and I'm not that good at desserts to begin with. Fortunately, DH was able to pick up some whipped topping on the way home from work and I tossed this fruit salad together. It came out surprisingly well. Ingredients:
2 (20 ounce) cans pineapple chunks, very well drained |
4 (11 ounce) cans mandarin oranges, very well drained |
16 ounces whipped topping, thawed |
allspice |
chopped walnuts (to garnish) |
Directions:
1. Reserve 15, perfect mandarin orange sections.
2. In an attractive, medium-sized, serving bowl layer one can of pineapple chunks and two cans of mandarin orange sections.
3. Lightly dust with allspice.
4. Spread about 1/3 of the whipped topping over the fruit.
5. Make another layer of pineapple and oranges dusted with allspice.
6. Top with a generous layer of whipped topping.
7. Garnish with an additional dusting of allspice, a handful of chopped walnuts, and the reserved mandarin orange sections.
8. Chill before serving if possible.
|
|