Directions
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Drain the Canned Fruit: Place the fruit cocktail and crushed pineapple in separate fine-mesh strainers. Press gently with the back of a spoon to extract excess juice. Set aside to drain while preparing the base.
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Build the Creamy Base: In a very large mixing bowl, combine the thawed whipped topping, sweetened condensed milk, and sour cream. Whisk gently until completely homogenous. This tremendous creamy base sets the stage for all the flavors to shine.
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Add the Canned Fruit: Add the drained fruit cocktail, crushed pineapple, and cherry pie filling to the creamy base. Fold gently until evenly distributed, being sure to keep the mixture light and airy.
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Incorporate the Fresh Fruit: Introduce the sliced bananas, strawberries, blueberries, and kiwi (if using). Fold gently until well distributed throughout the creamy mixture. The combination of fresh fruits adds a delightful crunch that pairs wonderfully with the creamy filling.
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Chill Thoroughly: Cover the mixture with plastic wrap and refrigerate for at least 4 hours. This chilling step is important as it allows flavors to meld and the salad to set.
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Serve: Before serving, give the salad a gentle stir to recombine. Transfer it to a beautiful serving bowl or individual cups for a more personal touch.
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Store Properly: If there are leftovers (which may be unlikely), store them in an airtight container for up to 3 days. The salad is best enjoyed fresh, but it still maintains its tremendous flavor and texture for a short time in the refrigerator.
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