If you’re looking for a refreshing, colorful treat that combines creamy, fruity, and nutty flavors all in one delightful bite, then this Frozen Fruit Salad Cups Recipe is going to be your new favorite! It’s a fun, easy-to-make dessert that brings together the perfect balance of sweet cream cheese, juicy fruits, crunchy pecans, and cool whipped topping—all frozen into individual cups that are as convenient as they are delicious. Whether you’re hosting a party or craving a nostalgic summer snack, these frozen fruit salad cups are sure to brighten your day and impress your taste buds.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward making this frozen sensation. Each component plays a special role in creating a harmony of flavors and textures, from the richness of the cream cheese to the tropical sweetness of pineapple and cherries, and the satisfying crunch brought by pecans and coconut.
- Cream cheese (8 oz, softened): Provides a smooth, tangy base that balances the sweetness perfectly.
- Sugar (½ cup): Adds just the right amount of sweetness to enhance the fruit flavors.
- Maraschino cherries (10 oz jar, drained and chopped): Brings bright color and a burst of juicy sweetness.
- Crushed pineapple (8 oz can, drained): Offers tropical flavor and moisture to the salad.
- Chopped strawberries (¾ cup): Adds freshness and a lovely red hue.
- Chopped pecans (½ cup): Introduces a crunchy texture and nutty depth.
- Shredded sweetened coconut (½ cup): Gives a chewy, sweet surprise in every bite.
- Cool Whip (8 oz carton, thawed): Lightens the mixture, creating a fluffy and airy texture.
How to Make Frozen Fruit Salad Cups Recipe
Step 1: Whip Up the Creamy Base
Begin by beating the softened cream cheese and sugar in a large bowl until the mixture turns light and fluffy. This step ensures your base is creamy and evenly sweetened, setting the perfect foundation for the fruit and other ingredients.
Step 2: Combine Fruits and Nuts
Next, add the chopped maraschino cherries, drained crushed pineapple, chopped strawberries, chopped pecans, and shredded sweetened coconut into the fluffy cream cheese mixture. Stir everything together gently but thoroughly, so each bite will have a lively mix of flavors and textures that dance on your tongue.
Step 3: Fold in the Whipped Topping
Carefully fold in the thawed Cool Whip to the fruit and cream cheese blend. This step is crucial to keep the mixture light and airy, preventing it from becoming too dense when frozen. The whipped topping makes these salad cups more like a dreamy dessert than a typical fruit salad.
Step 4: Portion and Freeze
Line a muffin tin with paper or foil liners to keep everything neat and make serving a breeze. Spoon the fruit salad mixture into each cup, filling them generously. Place the tray in the freezer and let the cups freeze until firm, usually a few hours or overnight.
Step 5: Ready to Serve
About ten minutes before you plan to serve, remove the Frozen Fruit Salad Cups from the freezer. This brief thaw softens them just enough to enjoy without losing their refreshing chill—making them perfect for warm days or anytime you crave a sweet, fruity treat.
How to Serve Frozen Fruit Salad Cups Recipe
Garnishes
To elevate your presentation, consider topping each frozen fruit salad cup with a fresh cherry, a sprinkle of toasted pecans, or a small dollop of whipped cream. These little touches add extra texture and visual appeal that guests will appreciate.
Side Dishes
While the Frozen Fruit Salad Cups are delicious on their own, they pair wonderfully with light, summery dishes like grilled chicken, fresh green salads, or even a scoop of vanilla ice cream for an indulgent twist.
Creative Ways to Present
Try serving these frozen cups in colorful silicone muffin molds for a pop of fun, or garnish the serving tray with extra strawberries and pineapple slices to entice everyone visually before the first bite. You can also thread some of the chopped fruit onto toothpicks for a playful, snackable side alongside the cups.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, keep the Frozen Fruit Salad Cups stored in the freezer with a tight-fitting lid or sealed container to prevent freezer burn and keep flavors fresh. They maintain their best quality for up to a week.
Freezing
This recipe is perfect for making in advance! Once portioned into cups, freeze them until firm, then cover carefully. You can enjoy this chilled dessert anytime by simply pulling a few cups from the freezer when needed.
Reheating
Since these cups are best enjoyed frozen, there’s no reheating necessary. Just allow them to thaw at room temperature for about 10 minutes before serving for the ideal balance of soft creaminess and refreshing chill.
FAQs
Can I substitute the cream cheese for something else?
Absolutely! While cream cheese gives this salad its signature creamy texture and slight tang, you can try mascarpone for a richer taste or a non-dairy cream cheese alternative to keep it vegan-friendly. Just be aware the texture and flavor might vary slightly.
Is it okay to use fresh fruit instead of canned or jarred?
Yes, fresh fruit can definitely add a vibrant, natural flavor. Just make sure to drain any excess juice to prevent the mixture from becoming too watery before freezing.
How long do these Frozen Fruit Salad Cups last in the freezer?
For best quality, enjoy them within a week. After that, the texture may change and some freezer flavor could develop, but they should still be safe to eat for up to a month if properly stored.
Can I make these in larger containers instead of cups?
Of course! You can make the salad in a larger dish and freeze it, then scoop out portions when serving. Just be sure to let it thaw slightly to achieve the perfect creamy texture when serving.
What if I don’t have Cool Whip?
If you don’t have Cool Whip, whipped cream works as a fantastic substitute. Whip it until stiff peaks form, then fold it into the mixture for a similar light and fluffy consistency.
Final Thoughts
This Frozen Fruit Salad Cups Recipe is such a joyful way to enjoy a classic fruit salad in a refreshing, frozen form. It combines simple ingredients into an extraordinary bite-sized dessert that’s perfect for anytime you want something sweet, cool, and a little bit nostalgic. Give it a try at your next gathering or just because—you won’t regret having these colorful, creamy cups in your freezer!
Print
Frozen Fruit Salad Cups Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes plus freezing time
- Yield: 24 frozen cups
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This Frozen Fruit Salad is a refreshing, creamy dessert perfect for warm days or holiday gatherings. Made with a blend of maraschino cherries, crushed pineapple, strawberries, pecans, coconut, and folded into a sweetened cream cheese and whipped topping mixture, it’s a sweet, fruity treat that freezes into a delightful frozen cup form.
Ingredients
Fruit and Nuts
- 1 (10-oz) jar maraschino cherries, drained and chopped
- 1 (8-oz) can crushed pineapple, drained
- 3/4 cup chopped strawberries
- 1/2 cup chopped pecans
- 1/2 cup shredded sweetened coconut
Base and Sweeteners
- 1 (8-oz) package cream cheese, softened
- 1/2 cup sugar
- 1 (8-oz) carton cool whip, thawed
Instructions
- Prepare Cream Cheese Mixture: In a large bowl, beat the softened cream cheese and sugar together until the mixture is light and fluffy. This creates the creamy base for the fruit salad.
- Add Fruit and Nuts: Stir in the chopped maraschino cherries, drained crushed pineapple, chopped strawberries, chopped pecans, and shredded sweetened coconut into the cream cheese mixture until well combined.
- Fold in Whipped Topping: Gently fold the thawed cool whip into the fruit and cream cheese mixture to maintain a light, airy texture throughout.
- Portion and Freeze: Line muffin cups with paper or foil liners, and spoon the fruit salad mixture into each cup to form individual servings. Place them in the freezer and freeze until firm, ensuring a nice frozen consistency.
- Serve: Remove the frozen fruit salad cups from the freezer about 10 minutes before serving to allow them to soften slightly for easy eating.
Notes
- Make sure to drain the pineapple and cherries well to avoid excess moisture making the salad soggy.
- Use softened cream cheese to make mixing easier and achieve a smooth texture.
- The salad can be made ahead and stored in the freezer for up to one week.
- For a nut-free version, omit pecans or substitute with seeds like sunflower or pumpkin seeds.
