This recipe is a variation on a dish I tried at a work potluck. I added caramel topping to jazz up the whipped topping, and because it tastes so good with apples. —JayCee Synowiecki, Omaha, Nebraska
- 3 cups chopped apples
- 1 cup dried cherries
- 1 can (11 ounces) mandarin oranges, drained
- 1 medium pear, chopped
- 1/2 cup chopped walnuts
- 1 carton (8 ounces) frozen whipped topping, thawed
- 2 tablespoons caramel ice cream topping
- Place fruits and walnuts in a large bowl; fold in whipped topping. Drizzle with caramel topping just before serving. Refrigerate leftovers. Yield: 9 servings.
Originally published as Mixed Fruit Salad in Simple & Delicious January/February 2010, p45
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