Kay's Frozen Fruit Salad

8 Reviews Add a Pic
Recipe by  Marilyn

“My mom always made this for Thanksgiving dinner and it was a hit with everyone. It was a nice change from a gelatin mold salad which most people have.”

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Adjust Servings

Original recipe yields 8 servings



  1. In a mixing bowl, blend together cream cheese and mayonnaise until smooth.
  2. Add pineapple, cherries, marshmallows and pecans. Mix together and fold in whipped cream. Place in a 9x9 inch pan, cover and freeze overnight.
  3. Remove from freezer 10 minutes before serving, place on bed of shredded lettuce.

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Reviews (8)

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This "salad" is yummy enough to be dessert. The last time I had it was when I was six years old and it was at my mother's friend's house. I've craved it ever since. Fortunately, I was able to find the recipe here at All Recipes. Thanks Marilyn! I made it without cream cheese and it turned out great. I used white marshmallows and poured a little of the cherry juice in to make it pink. My husband loves it with pecans. It is very quick and easy to put togther, but it has to freeze for many hours--so plan ahead.



I love this stuff! It didn't taste as good when I kept it in the freezer. I think it's better in the fridge.



Yes! I've been looking for this recipe! I used to make it 15 years ago. I'm making it for Thanksgiving, but using low fat cream cheese, and lo fat Miracle Whip. It needs to be a little "lighter" for our tastes.

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Amount Per Serving (8 total)

  • Calories
  • 552 cal
  • 28%
  • Fat
  • 47.1 g
  • 73%
  • Carbs
  • 32.8 g
  • 11%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 62 mg
  • 21%
  • Sodium
  • 259 mg
  • 10%

Based on a 2,000 calorie diet



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Fruit Salad


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Momma Lamb's Famous Fruit Salad