<< back to the June 2003 NT Insider
(Served in Marquis Cafeteria — 1968 and earlier)
|Apricot halves, drained||1 pound can (about 2 cups)
|Crushed pineapple, drained||1 pound can (about 2 cups)
|Sliced peaches, drained|| 1 pound can (about
|Plain gelatin||1 1/2 teaspoons
|Cold reserved juice from above fruit||1/4 cup
|Reserved juice from above fruit||1/2 cup
|Softened cream cheese|| 3 ounces
|Softened vanilla ice cream|| 1/2 cup
|Miniature marshmallows||1 1/2 cups|
|Maraschino cherries, quartered||1/4 cup
Drain all of the canned fruit; reserve the fruit juices.
Dissolve the plain gelatin in the reserved cold juice until softened (about
5 minutes). Heat the remainder of the reserved fruit juice to boiling. Pour
the hot juice over the softened gelatin; stir until gelatin is dissolved. Blend
the sugar, softened cream cheese and softened ice cream together. Stir in the
mayonnaise. Carefully stir in all the fruit and the miniature marshmallows into
the sugar mixture. Stir in the dissolved gelatin. Pour into a two-quart mold
(or individual molds) and freeze.
To serve: Let set out of the freezer for a few minutes and
remove from mold. Use a sharp knife and slice into servings (unless individual
molds were used). Yields about eight servings.
At Marquis Cafeteria, Frozen Fruit Salad was served on a
lettuce leaf as a salad, but it also can be served as a dessert. This was one
of the most popular salads ever served in the Crystal Room.