Saturday, November 16, 2013
Recipe Share: Gingersnap Fruit Salad
Link to Cooks.com
Here's my version of a "cookie fruit salad" I call it "Gingersnap Fruit Salad":
What you will need:
1 Cup Meadow Gold Pumpkin Spice Eggnog
3oz box Vanilla Pudding Mix (you just need the mix dry, not mixed with milk!)
8oz Cool Whip
1/2 Cup Gingersnap cookies, broken into pieces
2 11oz cans of Mandarin Oranges
1 20oz can Pineapple Chunks
Drain liquid from Mandarin oranges and Pineapple using a strainer, set aside. Put 1 Cup Eggnog and contents of pudding mix into a bowl, mix with wire whisk until smooth and well combined. Then fold in the Cool Whip until mixed. Break up Gingersnaps into pieces, put 1 cup of them into the mixture and fold in, then gently fold in the fruit, I say Gently, because if you stir too much your oranges won't look like oranges anymore. So be gentle and fold just until adequately mixed. Then sprinkle the remaining Gingersnaps on top. If you want the cookies to have crunch when served, don't mix salad until ready to serve. They will get soggy if mixed ahead of time. You can however mix the Eggnog, Pudding and Coolwhip and refrigerate, and then mix the fruit and cookies right before serving.
Hope you enjoy this Fall/Holiday Inspired Spin on the "Cookie Salad!"