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
Scale
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.
