Katiecooks
New member
Ingredients:
2 C sliced bananas
2 C seedless red grapes, halved
2 C tinned mandarin orange sections, drained
2 C miniature marshmallows
For Topping:
2 C frozen whipped topping - thawed
2 C Mayonnaise
2 tbls. orange juice concentrate
Colored sugar or colored jimmies or chopped nuts for decoration, if desired
Directions:
In large bowl, combine bananas and grape halves. Place mixture in 13-inch oblong Pyrex dish.
In separate bowl, combine orange segments and mini marshmallows; pour mixture on top of banana/grape mixture in Pyrex dish.
Combine whipped topping, mayonnaise and orange juice concentrate in small bowl and stir to blend completely. Pour topping mixture over fruit in dish and spread to cover evenly.
Sprinkle with colored sugar or jimmies or nuts, if desired; cover with foil and chill salad in fridge at least 3 hours or overnight to allow flavours to meld together.
This is pretty and simply yummy.
2 C sliced bananas
2 C seedless red grapes, halved
2 C tinned mandarin orange sections, drained
2 C miniature marshmallows
For Topping:
2 C frozen whipped topping - thawed
2 C Mayonnaise
2 tbls. orange juice concentrate
Colored sugar or colored jimmies or chopped nuts for decoration, if desired
Directions:
In large bowl, combine bananas and grape halves. Place mixture in 13-inch oblong Pyrex dish.
In separate bowl, combine orange segments and mini marshmallows; pour mixture on top of banana/grape mixture in Pyrex dish.
Combine whipped topping, mayonnaise and orange juice concentrate in small bowl and stir to blend completely. Pour topping mixture over fruit in dish and spread to cover evenly.
Sprinkle with colored sugar or jimmies or nuts, if desired; cover with foil and chill salad in fridge at least 3 hours or overnight to allow flavours to meld together.
This is pretty and simply yummy.