My aunt always had this salad on hand in her freezer and it really is refreshing on summer nights.

FROZEN FRUIT SALAD (OR DESSERT) makes 9 quarts

4 (1lb. 4 oz.) cans crushed pineapple
2 (1 lb.) can sliced peaches
2 cups white seedless grapes, halved
1 1/2 cups maraschino cherries, cut in eighths
1/2 lb. marshmallows, quartered (30)
2 tsp. crystallized ginger, finely chopped
1 envelope unflavored gelatin
1/4 cup cold water
1 cup orange juice
1/4 cup lemon juice
2 1/2 cups sugar
1/2 tsp. salt
2 cups coarsely chopped pecans
2 quarts heavy cream, whipped
3 cups mayonnaise

Drain fruit; save 1 1/2 cups pineapple juice. Cut peaches in 1/2 inch cubes. Combine fruits, marshmallows and ginger.

Soften gelatin in cold water. Heat pineapple juice to boiling; remove from heat. Add gelatin mixture; stir to dissolve. Add orange and lemon juices; stir to dissolve. Chill

When mixture starts to thicken, add fruit mixture and nuts. Fold in whipped cream and mayo. Spoon into 1 quart cylinder cartons (paper metal or plastic) and freeze at least 48 hours. To serve, remove from freezer and thaw enough to slip out of carton. Cut in 1 inch slices. Serve on a lettuce leaf, garnished with cherries. For dessert, top with whipped cream.

I like to make this dessert when fresh apricots are in season:

APRICOT FOOL

3 cups peeled and mashed apricots
1/4 cup Triple Sec or other orange-flavored liquer
1 cup whipping cream
2 Tbs. sugar
Grated rind of 1 lemon
1/2 (1-ounce) square semisweet chocolate

Combine apricots, liquer and lemon rind in a large bowl; stir well.

Beat the whipping cream until foamy; gradually add sugar, beating until soft peaks form. Fold sweetened whipped cream into apricot mixture.

Spoon into 6 stemmed glasses. Lightly grate chocolate over the top of each serving. 6 servings

And of course, if you open up any pre-1950's cookbook, you'll find a recipe or two or three for Prune Whip.

Would it work for homemade ice cream?

I'm not touching this thread. Nope. Y'all can laugh. You know what I would do with a gallon of whipped cream (here, hubby, hubby, hubby....)

Back in the 70's my mother used to make "The Summer Pie" that my pudding-loving dad couldn't get enough of. Use your whipped cream instead of the Dream Whip in the recipe. Even mixing the whipped cream with a box of instant chocolate pudding mix + milk would give you a mousse-type dessert. -Grainlady

THE SUMMER PIE
1 envelope of Dream Whip
2 T. orange juice
1 T. grated orange rind
1 (small) pkg. Instant Vanilla Pudding
1-1/2 c. milk
1 8-inch pie shell (or graham cracker crust)

1. Prepare Dream Whip as directed on package, adding the orange juice and rind to milk before beating.

2. Prepare pudding, reducing milk to 1-1/2 c.

3. Blend in one cup of whipped topping to the pudding mixture. Spoon into pie shell and chill at least 3 hours. Garnish with remaining whipped topping & orange slices.

Jessy, you are wicked. It's no secret what you would do.

Personally, I would just have a big bowl of whipped cream with whipped cream on it. Maybe a cup of coffee to wash it down.

Jim

Jessy, Jessy, Jessy........

You might be able to adapt these recipes to use it.

Cappuccino Mousse

2 T instant coffee crystals
1/4 c water
1 tsp unflavored gelatin
6 egg yolks
1/2 c sugar
2 c whipping cream
Chocolate curls for garnish

In small bowl, dissolve coffee powder in water. Stir in gelatin and set aside.

In large metal bowl, or top of a double boiler, beat egg yolks and sugar with wire whisk until blended. Place over a pot of gently boiling water (make sure the bottom of bowl does not touch water). Cook, stirring rapidly with whisk about 10 minutes or until mixture begins to thicken. Remove from heat.

Add coffee/gelatin mixture to egg mixture, whisk until combined. Beat egg/coffee mixture with electric mixer on medium speed about 5 minutes, or until mixture is cool.

Thoroughly wash beaters. In chilled bowl, beat cream with electric mixer until stiff peaks form. Gently fold whipped cream into egg/coffee mixture one-third at a time.

Divide mixture evenly among 8 chilled dessert glasses. Cover and let chill for at least 4 hours. Garnish with chocolate curls.

Makes 8 servings
From Midwest Living magazine 12/2007

Great ideas! Thanks!