Ingredients1 h servings 296 cals
- Drain and rinse the fruit cocktail, mandarin oranges, maraschino cherries, and crushed pineapple in a colander. Place the fruit mixture and half of the strawberries in a large bowl.
- Fold in the whipped topping into the fruit mixture and add the coconut, walnuts, toffee bits, and miniature marshmallows. Gently mix until thoroughly combined. Garnish with remaining strawberries. Refrigerate 45 minutes, or until ready to serve.
Per Serving: 296 calories; 16.8 g fat; 36.4 g carbohydrates; 2.2 g protein; 8 mg cholesterol; 68 mg sodium. Full nutrition
ReviewsRead all reviews 11
Love this recipe - everyone else does too! Thanks to all who took the time to comment. Since many said to make sure to drain well, I did. It was perfect. The little trick I did was to put the fr...
Made it for a New Years Eve potluck and it was a hit! It was a perfect complement to the Honeybaked ham that the hostess served along with the other green salads. I was looking forward to taking...
Very good! Mine ended up a little watery but it had great flavor, and the toffee was wonderful.
I did forget to add to the recipe but YES make sure to drain the fruit well... I have even used paper towels gently to dry it off! That way the salad doesn't get soupy. Also good with flavored...
I made this for Easter dinner and everyone loved it and said I could make this anytime. In previous reviews I noticed mention of the mix being watery so I added a 3-oz package of Red Velvet Pud...
I made it for our company Christmas pot luck. it was so delicious I don't think I want to share it. it was easy and quick to make.
I omitted the toffee but it was still so delicious. A definite hit for functions when you have so little time and people to please.
I added slices of apple and blueberries instead of strawberries and I served it with lemon pound cake. Delish