Serves: 16
Total Calories: 142
In a large bowl, stir sour cream, yogurt or mayonnaise into ice cream. Gently stir in orange segments, raspberries, strawberries, pineapple and blueberries until evenly distributed. Spoon into two empty 1-quart milk cartons or one 1-quart milk carton and two empty 12-ounce fruit juice concentrate cans. Cover and freeze at least 4 hours.
About 5 minutes before serving, remove salad from freezer. Peel off carton, or use a can opener to open closed ends of cans and push out frozen salad or immerse cans briefly in warm water. Slice and serve salad on lettuce-lined plates.
This Ice Cream Salad recipe is from the Summer Salads Cookbook. Download this Cookbook today.
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