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frozen fruit salad

(1 rating)
hillcrestchurchcook avatar
Recipe by
Judy Martin
@hillcrestchurchcook
Byram, MS

Years ago our preacher's wife always brought this frozen fruit salad to gatherings. We could depend on her to bring it and everyone loved it. It is so simple and delicious. It can be kept in the freezer for those unexpected guests or occasions at church!

(1 rating)
yield serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For frozen fruit salad

  • 8 oz
    cream cheese, room temperature
  • 1/2 c
    sugar
  • 16 oz
    cool whip, thawed
  • 2 c
    sliced fresh strawberries
  • 1 md
    can crushed pineapple, undrained
  • 2 md
    bananas, sliced
  • 1 c
    chopped pecans

How To Make frozen fruit salad

  • 1
    Beat cream cheese until it is fluffy. Gradually add sugar and beat well until it is light and fluffy.
  • 2
    Fold in the Cool Whip, then add the other ingredients. Blend well.
  • 3
    Line 24 muffin tins with paper or foil liners. Drop salad into each muffin cup, filling equally.
  • 4
    Place muffin tins in the freezer until salad is frozen solid.
  • 5
    Remove salad cups from tins and store in gallon ziplock bags in the freezer. Remove as many as you need as you need them.
  • 6
    Allow to defrost slightly before serving.
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