1 block (8-oz) cream cheese, softened
1 jar (6-oz) peach baby food
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 can (21-oz) peach pie filling
1 can (15-oz) fruit cocktail, drained
1 can (11-oz) mandarin oranges, drained
1/4 cup crushed pineapple
1 tub (8-oz) frozen whipped topping, thawed
1 cup miniature marshmallows
1/2 cup chopped walnuts or pecans
additional whipped topping for garnish
12 long-stemmed maraschino cherries for garnish
12 mint sprigs for garnish, if desired
In a large mixing bowl beat the cream cheese until smooth. Add the baby food and spices; mix well. Stir in the pie filling, fruit cocktail, oranges, and pineapple. Gently fold in the whipped topping, marshmallows and nuts. Cover and refrigerate overnight.
To serve, place into individual serving bowls and top with an additional dollop of whipped cream and a long stemmed maraschino cherry. Add a sprig of mint, if desired.
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 can (21-oz) peach pie filling
1 can (15-oz) fruit cocktail, drained
1 can (11-oz) mandarin oranges, drained
1/4 cup crushed pineapple
1 tub (8-oz) frozen whipped topping, thawed
1 cup miniature marshmallows
1/2 cup chopped walnuts or pecans
additional whipped topping for garnish
12 long-stemmed maraschino cherries for garnish
12 mint sprigs for garnish, if desired
In a large mixing bowl beat the cream cheese until smooth. Add the baby food and spices; mix well. Stir in the pie filling, fruit cocktail, oranges, and pineapple. Gently fold in the whipped topping, marshmallows and nuts. Cover and refrigerate overnight.
To serve, place into individual serving bowls and top with an additional dollop of whipped cream and a long stemmed maraschino cherry. Add a sprig of mint, if desired.
Yield: 12 servings
Recipe and photo from a 2005 TOH.
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