Classic Frozen Fruit Salad

Classic Frozen Fruit Salad

This recipe is a creamy, sweet, and refreshing dessert that was popular for its ability to combine affordable ingredients into a delightful treat. It’s perfect for a potluck, picnic, or a light summer dessert.

Yields: 8-10 servings Prep time: 20 minutes Chill time: At least 4-6 hours (or overnight)

Ingredients:

• For the Creamy Base:
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 (8 ounce) can crushed pineapple, well drained (reserve 2 tablespoons of juice if desired, for thinning the cream cheese)
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy whipping cream, very cold
• For the Fruit & Add-ins:
  • 1 (15 ounce) can fruit cocktail, well drained
  • 1 (10 ounce) jar maraschino cherries, well drained and halved or quartered
  • 1 cup miniature marshmallows
  • 1/2 cup chopped pecans or walnuts (optional, but adds nice texture)
  • (Optional: 1/2 cup shredded coconut for extra flavor and texture)

Equipment:

• Large mixing bowl
• Electric mixer (handheld or stand mixer)
• Spatula
• 9×13 inch baking dish or similar-sized freezer-safe dish

Instructions:

1. Prepare the Cream Cheese Base:

   • In a large mixing bowl, beat the softened cream cheese with the granulated sugar using an electric mixer on medium speed until smooth and creamy, with no lumps.
   • Stir in the well-drained crushed pineapple and vanilla extract. Mix until well combined. If the mixture is too thick, you can add 1-2 tablespoons of the reserved pineapple juice.

2. Whip the Heavy Cream:

   • In a separate, clean, and very cold mixing bowl, whip the cold heavy whipping cream on high speed until stiff peaks form. Be careful not to overbeat, or it will turn to butter.

3. Combine All Ingredients:

   • Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to deflate the whipped cream.
   • Gently fold in the well-drained fruit cocktail, halved maraschino cherries, miniature marshmallows, and chopped nuts (if using). Stir gently until all ingredients are evenly distributed.

4. Transfer and Freeze:

   • Pour the fruit salad mixture into your 9×13 inch baking dish or other freezer-safe dish. Spread it evenly.
   • Cover the dish tightly with plastic wrap or aluminum foil.
   • Place in the freezer for at least 4-6 hours, or preferably overnight, until firm.

5. Serve:

   • When ready to serve, remove the frozen fruit salad from the freezer about 10-15 minutes before serving to allow it to soften slightly, making it easier to scoop.
   • Scoop into individual serving bowls.

Tips for Success:

• Drain all canned fruit very, very well: Excess liquid will make the salad icy. You can even gently press the fruit in a colander to remove more moisture.
• Cold heavy cream: Make sure your heavy cream is very cold, and even chill your mixing bowl and whisk attachment for a few minutes before whipping for best results.
• Softened cream cheese: Ensure your cream cheese is at room temperature so it beats smoothly without lumps.
• Customization: Feel free to adjust the fruits! Other options include canned peaches (drained and diced), mandarin oranges (drained), or even fresh berries (if using, add them towards the end as they can release more water).
• Sweetness: Taste the mixture before freezing and adjust sugar if you prefer it sweeter. Keep in mind that sweetness dulls a bit when frozen.
• Storage: Store any leftovers tightly covered in the freezer for up to 2-3 weeks.

Enjoy this nostalgic and delicious Frozen Fruit Salad!