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–+ servings
Lemon-Fruit Salad from Alice Dorschner
This nostalgic Lemon Fruit Salad combines the citrus tang of lemon pie filling with a medley of canned fruits and a fluffy whipped topping. Popular during mid-century gatherings and potlucks, it’s an easy “dump-and-mix” style dessert salad that embodies the charm of retro American cuisine. The recipe calls for pantry staples like canned pineapple, mandarin oranges, and fruit cocktail, making it both budget-friendly and deliciously familiar. A variation even suggests adding miniature marshmallows for extra sweetness and texture, adding to its whimsical vintage appeal.
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Prep Time 10 minutes
Cook Time 0 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Course Salad
Cuisine American
Servings 8
Calories 152 kcal

Ingredients
  

  • 1 can Wilderness Lemon Pie Filling
  • 8 oz whipped topping (e.g., Cool Whip, thawed)
  • 11 oz mandarin oranges (1 can, drained)
  • 8 oz pineapple chunks, (drained and cut in half if needed)
  • 15 oz fruit cocktail (drained)

Optional:

  • 1 cup miniature marshmallows

Instructions
 

Step 1: Mix Base

  • In a large mixing bowl, combine the lemon pie filling and whipped topping until smooth and fluffy.

Step 2: Add Fruit

  • Gently fold in drained mandarin oranges, pineapple tidbits, and fruit cocktail.

Step 3: Optional Add-In

  • If using, fold in miniature marshmallows for added sweetness and texture.

Step 4: Chill

  • Cover and refrigerate for at least 2 hours before serving to allow flavors to blend.

Step 5: Serve

  • Spoon into a shallow serving bowl and garnish with a few extra fruit pieces on top, if desired.

Tips

  • Fold in ½ cup mini marshmallows as the card suggests for extra sweetness and texture.
  • Chill at least 1 hour before serving for a firmer, fluffier salad.
  • Use heavy cream whipped from scratch instead of whipped topping for a richer, less sweet dessert.
  • Drain fruit thoroughly to avoid a watery mixture.
  • Add toasted coconut for a tropical variation.
  • Mix in chopped walnuts or pecans for crunch.
  • Replace mandarin oranges with fresh orange segments for brightness.
  • Stir in maraschino cherries for a more retro presentation.
  • Serve in lettuce cups for a vintage potluck-style look.
  • Freeze lightly for a semi-frozen fruit salad dessert.

Nutrition

Calories: 152kcalCarbohydrates: 29gProtein: 2gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 1mgSodium: 30mgPotassium: 176mgFiber: 2gSugar: 26gVitamin A: 411IUVitamin C: 14mgCalcium: 42mgIron: 0.3mg
Keyword easy no-cook recipe, fruit salad, lemon pie filling, potluck dish, retro desserts, summer dessert, vintage recipe, whipped topping
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