"Differing from the one’s you would find on Google, this recipe is all about what you enjoy most and I chop everything fairly small so it blends in."Serves 10-12 | Prep Time 30 min | Cook Time Refrigerator time 1 - 2 hr.
Why I Love This Recipe
I don’t personally enjoy celery, however, it’s a must have in this recipe because it gives a different texture in contrast to the apples, walnuts and marshmallows. I just chop perhaps 3, 3 inch stalks, first in quarters length-wise and then at maybe 1/8 inch cubes and then it blends in easier. ~ A box of chopped dates has been difficult to find in stores of late, at least in Vermont, and at times, Gia has been the designated chopper and she hates that!! I would also say, I tend to use more whip cream and two fairly hefty tablespoons of Miracle Whip that makes the salad creamy and the mayo balances the sweetness of the dates and other fruits. This has been a family Howe tradition for years and a hit with the younger generation, nieces and nephews for every Christmas and Thanksgiving dinners since 1990. The kid’s still refer to it as Uncle Jeff’s “monkey brains!”
Jefferson L. Howe, MSA, RHIA
Ingredients You'll Need
3-4 sliced bananas diced.
½ bowl of cubed apples (usually 3-4 large apples, Macintosh or green) [You will see how sweet this gets.]
1 box of chopped dates
¾ cup chopped walnuts
¼ cup diced celery (at your discretion)
½ pint heavy whipping cream (you’re going to whip the cream without adding sugar)
2 tablespoons of miracle whip
½ to ¾ bag of tiny marshmallows
Blend dry/chopped ingredients in a large bowl. Whip the heavy cream without sugar and add in the miracle whip and blend with the ingredients saving the marshmallows to be added last as a filler and to your discretion. Mound some of the whip cream on top and dot with the cherries. The apples and bananas will turn brown (hence, the “monkey brain” reference), so I think the extra marshmallows and whip cream covering the top help keep it “presentable” at your holiday tables until serving.