Ensalada Navideña (Mexican Christmas Salad)

Ingredients

• 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!) )

Steps

1. 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. 2

   Mix until blended and set aside.

3. 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. 4

   Mix: In a large bowl, add the rest of the ingredients (see note #2)

5. 5

   Add the milks mixture and fold all ingredients gently until all fruits are covered.

6. 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. 7

   Refrigerate covered for at least 2 hours to chill.

8. 8

   Serve cold.