Instead of serving plain fruit cocktail, Karen Coffman, from Delphi, Indiana, tosses in a few of her family's favorite ingredients to make this colorful concoction. "I created this quick salad when our boys were younger, and it's been around ever since as a good hurry-up fill-in at meals," she writes.
- 1 can (15 ounces) fruit cocktail, drained
- 1 medium tart apple, diced
- 1/2 cup miniature marshmallows
- 1/2 cup whipped topping
- In a bowl, combine all ingredients. Cover and refrigerate until serving. Yield: 4-6 servings.
Originally published as Mallow Fruit Cups in Quick Cooking September/October 1998, p40
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