Pink Velvet Salad
I stumbled upon this recipe & it just sounded too fruity, sweet, & fluffy not to try! It's almost too pretty to eat! Just kidding. You won't be able to resist. This is the perfect indulgence on a hot day, which we have an overabundance of here in Texas!
I pulled The Southern Foodie cookbook from my bookshelf for the first time and earmarked probably 30 recipes! I get a little overzealous. Can't help it. It is chock-full of some of the very best comfort food recipes the South has to offer! This recipe was featured in the cookbook and is a staple at the Crystal Grill in Greenwood, MS.
My sweet grandma (Nannie) has been making fruit salads for family gatherings for as long as I can remember. This recipe reminded me of her, which made me want to try it even more! She's one in a million. This salad can be stored in the freezer and pulled out when you have company coming and need a sweet, fancy treat in a hurry! It tastes great frozen, but I prefer to let it thaw for about 10 minutes before serving.
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Notes: I made my own whipped cream, but feel free to save yourself some time and use Cool Whip! Also, I left out the almond extract that the recipe calls for. I can never go to the grocery store without forgetting at least one thing on the list... You could also throw in some mini marshmallows to up the amount of sugary goodness. Why not?! YUM!
Pink Velvet Salad
Makes about 8 servings
1. To make whipped cream: Whip 1 cup of heavy cream with a hand mixer or in the bowl of a stand mixer until it holds soft peaks. Gradually add 1/4 cup of powdered sugar and 1/2 tsp of vanilla extract and continue mixing until stiff peaks hold. Be careful not to overmix.
2. Stir all ingredients together in a large mixing bowl until well combined.
3. Transfer to a loaf pan lined with foil and freeze.
4. Remove from freezer, lift out of pan, and slice into servings as needed.
Purchase pecan pieces here: https://rattlesnakeranchpecans.com/products/pecan-pieces-texas
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