Description
Creamy, colorful, and irresistibly refreshing, this vintage Frozen Fruit Salad blends tangy cream cheese, fluffy whipped topping, and a rainbow of juicy fruits into a sliceable, no-bake treat that tastes like summer in every bite.
Ingredients
- Whipped topping, 2 cups (or heavy cream, 1 cup whipped)
- Cream cheese, 8 ounces, softened
- Granulated sugar, 1/3 cup
- Bananas, 2 medium, sliced
- Strawberries, 1 cup, diced
- Pineapple tidbits, 1 cup, well drained
- Maraschino cherries, 1/2 cup, chopped and drained
- Mini marshmallows, 1 cup
- Lemon juice, 1 tablespoon
Instructions
- Chill a mixing bowl and a loaf pan in the freezer for about 10 minutes.
- In the chilled bowl, beat the softened cream cheese with the sugar until smooth and creamy.
- Fold in the whipped topping gently until fully combined and fluffy.
- Line a loaf pan with parchment paper or plastic wrap for easy removal.
- Fold in the sliced bananas, diced strawberries, drained pineapple, chopped cherries, mini marshmallows, and lemon juice until evenly distributed.
- Spread the mixture into the prepared pan, smoothing the top.
- Freeze for at least 6 hours or overnight until firm.
- Before serving, let stand at room temperature for 5 minutes, then lift out, slice, and serve.
Notes
- Drain canned or jarred fruits very well to prevent an icy texture.
- Toss banana slices in lemon juice to slow browning and keep flavors bright.
- For clean slices, warm the knife briefly under hot water and wipe between cuts.
- Line the pan fully so you can lift the salad out in one piece.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 24 g
- Sodium: 80 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg