Ingredients :
- 12–15 servings of Nana’s Frozen Fruit Salad
- One container of softened cream cheese (8 ounces)
- 1 cup of whipping cream whipped until soft peaks form
- 3/4 cup of granulated sugar
- One 20-oz can of pineapple chunks, well drained
- One ten-ounce container of raspberries or strawberries, gently defrosted and diced
- One eleven-ounce can of drained mandarin oranges
- Half a cup of chopped pecans
- Two sliced ripe bananas
- One-third cup of maraschino cherries
- One lemon’s juice
Instructions :
- Cream the sugar and cream cheese in a large bowl until well combined.
- Gently fold in the whipped cream until everything is incorporated.
- Stir in the mandarin oranges, diced strawberries, and drained pineapple chunks to the creamy mixture. Toss the fruits to combine them evenly.
- Spread out the chopped pecans and halved maraschino cherries evenly across the mixture.
- To keep the banana slices from browning, mix them with the lemon juice in a small bowl. Finally, gently fold the bananas into the salad.
- Evenly distribute the fruit salad onto a 9-by-13-inch baking dish. Freeze for at least four hours, or until solid.
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- Remove from the freezer and let it rest for 10–15 minutes before serving. Cut into squares and enjoy!
Tips and Variations:
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For a lighter version, substitute lower-fat or Neufchâtel cheese for the cream cheese, and use light whipped topping instead of heavy cream.
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Toasted pecans will bring out even more of their natural nuttiness.
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Feel free to use whichever fruits are in season or that you prefer in this recipe; it’s quite versatile.
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Delightful variations can be achieved by using peaches, mangoes, or even a combination of berries.
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A dash of rum or orange liqueur might add an elegant note if you’re seeking to enhance the flavor profile.
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Never forget to pat dry any canned or frozen fruits if you want your salad to maintain its creamy texture.
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Add a touch of elegance by plating each slice on a bed of lettuce for a visually appealing and healthy presentation.
Enjoy!
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