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.
- Remove from the freezer and let it rest for 10–15 minutes before serving. Cut into squares and enjoy!
Tips and Variations:
For a lighter version, substitute lower-fat or Neufchâtel cheese for the cream cheese, and use light whipped topping instead of heavy cream.
Toasted pecans will bring out even more of their natural nuttiness.
Feel free to use whichever fruits are in season or that you prefer in this recipe; it’s quite versatile.
Delightful variations can be achieved by using peaches, mangoes, or even a combination of berries.
A dash of rum or orange liqueur might add an elegant note if you’re seeking to enhance the flavor profile.
Never forget to pat dry any canned or frozen fruits if you want your salad to maintain its creamy texture.
Add a touch of elegance by plating each slice on a bed of lettuce for a visually appealing and healthy presentation.
Enjoy!
