- 1 pint of heavy whipping cream
- ¼ cup of sugar or Splenda (whichever you can tolerate)
- 1 teaspoon of vanilla
- 2 30oz cans of drained fruit cocktail or fresh cut fruit
- 1 cup of mini marshmallows
Put all of it in the fridge to chill down over night, including the mixing bowl.
Whip the heavy cream on medium speed until it thickens. Add sugar and vanilla as it whips. There should be heavy peaks in the bowl when done.
Next, thoroughly drain the fruit cocktail and add to the whipped cream folding it in by hand.
Once mixed, fold in the marshmallows.
It’s ready to eat, however it is MUCH, MUCH better if allowed to sit in the fridge overnight…or at least so I’m told. It’s usually gone by that time.