Nana’s Frozen Fruit Salad: A Nostalgic Summer Delight
Ingredients
- One 8-ounce container of softened cream cheese
- 1 cup whipping cream (whipped to soft peaks)
- 3/4 cup granulated sugar
- One 20-oz can pineapple chunks, well drained
- One 10-oz container raspberries or strawberries, defrosted and diced
- One 11-oz can mandarin oranges, drained
- 1/2 cup pecans, chopped
- 2 ripe bananas, sliced
- 1/3 cup maraschino cherries
- Juice of 1 lemon
Preparation
- In a large bowl, cream together the sugar and cream cheese until smooth.
- Gently fold in the whipped cream until fully incorporated.
- Stir in the drained pineapple chunks, diced strawberries (or raspberries), and mandarin oranges, mixing evenly.
- Evenly distribute the chopped pecans and maraschino cherries throughout the mixture.
- Toss the banana slices with lemon juice to prevent browning, then gently fold them into the salad.
- Spread the mixture into a 9×13-inch baking dish and freeze for at least 4 hours, or until solid.
- Remove from the freezer and let sit for 10-15 minutes before serving. Cut into squares and enjoy!
Tips and Variations
For a lighter version, substitute Neufchâtel cheese for cream cheese and use light whipped topping. Toast pecans for enhanced flavor. Experiment with seasonal fruits like peaches or mangoes. Add a splash of rum or orange liqueur for an elegant twist. Always pat dry canned or frozen fruits to maintain creaminess. Serve on a bed of lettuce for a fresh presentation.
