Serves: 8
Total Calories: 616
Combine cream cheese and condensed milk in a bowl; blend with an electric mixer on medium speed until smooth. Add reserved fruit cocktail juice; blend well. Fold in remaining ingredients with a spoon; stir to coat. Cover and chill for 30 minutes.
Tip: Did you know…eggs that have been refrigerated for 7 to 10 days usually peel much more easily when hard-boiled than fresh eggs.
This Creamy Fruit Cocktail Salad recipe is from the Almost Homemade Cookbook Cookbook. Download this Cookbook today.
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