Frozen Fruit Salad

Frozen Fruit Salad

TIME FOR PREP: fifteen minutes
Cooking time: 0 minutes
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
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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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