Ensalada Navideña (Mexican Christmas Salad)
This Ensalada Navideña recipe (Christmas Salad) is a great festive creamy treat that the whole family will love!
- Prep time
- 15 min
- Cook time
- No separate cook time
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 14 ounces can condensed milk
- 12 ounces can evaporated milk
- 7.6 ounces can media crema (If you can't find Mexican crema, you may use plain or vanilla yogurt instead)
- 8 ounces cream cheese block (softened (not melted))
- 1 cup pecan (cut in small pieces )
- 30 ounces can fruit cocktail in syrup (see note #1) ((drain & reserve ½ cup of the syrup) )
- 4 large red apples (cut into chunks (keep the skin for crunchiness))
- 12 to 16 ounces fresh strawberries
- 8 ounces grapes ((green preferably))
- 1 cup raisins
- 1 cup shredded coconut ((unsweetened or sweetened) )
- mini marshmallows (optional (as much as you want!) )
Instructions
- 1
Blend: Add the condensed & evaporated milk, media crema & cream cheese plus ½ cup of the fruit cocktail syrup in a blender or food processor.
- 2
Mix until blended and set aside.
- 3
Toast: In a small skillet, toast the pecans on medium heat for about 2 minutes. Keep moving them around so that they don't burn.
- 4
Mix: In a large bowl, add the rest of the ingredients (see note #2)
- 5
Add the milks mixture and fold all ingredients gently until all fruits are covered.
- 6
Note: Add enough of the cream mixture to cover the fruit. You may have leftover cream mix which can be stored in refrigerator up to one week.
- 7
Refrigerate covered for at least 2 hours to chill.
- 8
Serve cold.