Creamy Fruit Salad



  • 1 (11oz.) can mandarin oranges
  • 1 (3 oz.) pkg. lemon gelatin
  • 1/2 cup orange juice
  • 2 beaten eggs
  • 1 cup sour cream
  • 1 (3 oz.) pkg. cream cheese, cubed and softened
  • 1 medium banana, sliced
  • 1/3 cup chopped walnuts
  • Lettuce
  • Directions

    Drain orange sections, reserving syrup. Add enough water to syrup to measure 1 cup liquid. In a saucepan, bring syrup mixture to boiling. Add gelatin, stirring to dissolve. Stir in orange juice. Gradually stir about 1 cup of the hot mixture into eggs; return all to saucepan. Cook and stir 2 minutes more. Remove from heat. Add sour cream and cream cheese; beat with a rotary beater until smooth. Chill until partially set (the consistency of unbeaten egg whites). Fold in orange sections, sliced banana and nuts. Turn into a 10 x 6 x 2 inch dish. Chill until firm. Cut into squares. Serve on lettuce-lined salad plates. Makes 8 servings.

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