Ingredients |
| 1 cup miniataure marshmallows 1 can (8 1/4 oz.) crushed pineapple 1 can (16 oz.) fruit cocktail, drained 1/3 cup nonfat dry milk 1/4 cup iced water 2 tsp. lemon juice 2 tsp. vanilla 2 Tbs. sugar |
Directions |
| Mix marshamallows and pineapple (with syrup); let stand at room temperature about 4 hours, stirring occasionally.
Stir in fruit cocktail. In small bowl, beat dry milk and iced water on high speed until stiff peaks form, about 5 minutes. Mix in lemon juice, vanilla and sugar; fold into marshamallow-pineapple mixture. Spread in refrigerator tray; cover with aluminum foil. Freeze at least 6 hours. To serve, cut into cubes and pile into 6 sherbet dishes. For company, pour grenadine or creme de menthe over cubes |
Easy Fruit Freeze
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