Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, glazed fruit salad, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
There are times in my life when I am hungry for a sweet treat but I’d like to calm my sweet tooth with something fresh and natural. I will probably get a few dirty looks for saying this but I don’t always need to indulge on chocolate cakes and cookies. So, what’s a gal to do when she has a sugar craving but wants a fresher, healthier option? Why she makes a glazed fruit salad of course! You guys, this is seriously one of the BEST fruit salads that I have ever eaten.
I learned that this fruit salad is actually a vintage recipe that was adapted from a 1950’s magazine called, “Reminisce”. I absolutely adore vintage recipes. How about you?
When I served this fruit salad for dessert to my husband and kids they were delighted to eat it up. I was surprised that they didn’t complain that we were having fruit instead of cake or ice cream. Win for team mom!
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Quick Tip: This recipe is very easy to double when feeding a crowd.