Frozen Fruit Salad

Frozen Fruit Salad

TIME FOR PREP: fifteen minutes
Cooking time: 0 minutes
ADVANCED TIME: Two hours
COMPLETE TIME
two hours fifteen minutes

Fruit salad that is frozen is a throwback. This is a great old dish that’s both tasty and trendy for eating your fruit. We have it at home for all of our holiday feasts, but it would also make a great side dish for the summer!

There are instances when a dish’s deliciousness is determined more by nostalgia than by taste. This is the case with frozen fruit salad, an indulgent delight that tastes so good that it will transport you back in time with just one bite. It is essentially a fruit salad that has been frozen into a slice able form after being folded into a sweet, creamy concoction. It’s creamy and chilled, but it allows the fruit’s natural flavour to come through. In my opinion, it also has a lot more longevity than its outmoded cousin, jelly salad.

Gramme used this sweet and easy concoction of bananas, strawberries, and pineapple; your granny might have used cherries, a can of fruit cocktail, or some almonds. One of the good things about this is that you can substitute any fruit you happen to have on hand for the fruit. Several fruit combinations would work nicely because the secret to the enchantment is the frozen creamy concoction that unites everything.

Ingredients For Frozen Fruit Salad

  1. One pint of chopped strawberries
  2. one 8-oz container softened cream cheese
  3. One twenty-oz can of crushed pineapple
  4. two bananas that have been cut or chopped
  5. two cups of whipped topping and additional for serving
» MORE:  Recipe Tin Project: Kentucky Pecan Pie A classic pie from an old recipe card. Kristy Norrell by1 Kristy Norrell hearts When you share or print a 12 Tomatoes recipe, you're making mealtime meaningful. 100% of the Share to Care sponsor fees fund meals for families in need. Learn More Pecan Pie is as classic as pie gets, so when I saw this old recipe card I knew I had to make it. And besides, this wasn’t just any Pecan Pie, this was Kentucky Pecan Pie, which seemed even more enticing. As far as I’m concerned, pie is at its best when it’s nostalgic and that’s just what this pie is. And only seven ingredients? Count me in. This recipe card came to me through the Recipe Tin Project, a project where I cook my way through an old recipe tin full of vintage recipes. But you might have already guessed that. It’s chock full of old recipe cards, most of which seem to be from the ’60s and ’70s. I love food history, and the idea is to breathe new life into these recipes from the past and maybe learn a technique or two from them along the way. The recipes come from different people with different handwriting; some have sweet illustrations while others are on plain (often smudged and stained) index cards. This card has a sweet little illustration in the top left corner with a steaming kettle and a few veggies in primary colors. It doesn’t say who the recipe is from but it’s written in blue ink in a cursive that’s straight up and down and easy to read. The ingredients are listed on the right, the directions on the left, which is also very easy to read. (Not all these cards are.) There’s no pastry crust recipe, so you can use your favorite, or a storebought shell if you’re looking to save some time. (I was and so I did.) The card tells you quite simply to just combine the first ingredients and mix well, which is the corn syrup, dark brown sugar, salt, butter (or margarine), vanilla, and eggs (beaten). I used butter and after consulting some other pecan pie recipes, I figured that it was meant to be melted. After all, even softened butter wouldn’t mix well into the rest of the liquidy list. You pour that into an unbaked pie crust… And then you top it with a heaping cup of pecans. It tells you to sprinkle them over the top, but I got a little neater with it. And then you bake. The card says forty-five minutes but I probably could’ve gone a little bit longer, to be honest. This was ooey-gooey stuff. Pecan Pie is nearly always sticky and ooey-gooey, I guess, but this could’ve set a little bit more. I don’t know what’s Kentuckian about this pie, but I will say that I liked it better than a lot of other pecan pies out there. While I often find them cloying, this one had a simple straightforward flavor that let the nuttiness of the pecans shine more than the sugar. This is one to keep coming back to! Recipe Tin Project: Kentucky Pecan Pie Yield(s): Yield 1 pie 15m prep time 45m cook time 4.8 Rated by 11 reviewers hearts When you share or print a 12 Tomatoes recipe, you're making mealtime meaningful. 100% of the Share to Care sponsor fees fund meals for families in need. Learn More Ingredients 1 cup white corn syrup 1 cup dark brown sugar 1/3 teaspoon salt 1/3 cup butter or margarine 1 teaspoon vanilla 3 whole eggs 1 heaping cup pecans 1 unbaked 9-inch pie shell Preparation Preheat oven to 350°F. Stir together corn syrup, brown sugar, salt, and melted butter, and vanilla, and mix well. Add slightly beaten eggs and mix once more. Pour into unbaked pie shell. Sprinkle pecans over the top. Bake 45 minutes. Once cool top with whipped cream. Around the Web How Long Should I Keep My Car? 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Instructions For Frozen Fruit Salad

  1. Using an electric mixer, thoroughly mix the cream cheese and strawberries in a size able basin.
  2. Incorporate the pineapple, bananas, and whipped topping using a wooden spoon or spatula.
  3. Transfer mixture to a 9 x 13-inch pan and freeze to solidify. (This can require up to a full day.)
  4. Let it thaw for ten to fifteen minutes before cutting it into squares and serving it.

This recipe was modified from Hello Homebody.

 

 

 

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