Kay's Frozen Fruit Salad7 Reviews
“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.” - by Marilyn
Original recipe yields 8 servings
- In a mixing bowl, blend together cream cheese and mayonnaise until smooth.
- Add pineapple, cherries, marshmallows and pecans. Mix together and fold in whipped cream. Place in a 9x9 inch pan, cover and freeze overnight.
- Remove from freezer 10 minutes before serving, place on bed of shredded lettuce.
Amount Per Serving (8 total)
- 552 cal
- 47.1 g
- 32.8 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"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..." See more 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...." See more"
"This is a wonderful holiday recipe – with the red and green cherries in a snowy white base! My mother served it every Christmas when I was a child and the recipe was lost along with her until I found..." See more it here. I suggest only a few changes. I add about ¼ teaspoon of almond extract and I use sliced almonds instead of pecans. Also, I use the WHITE rather than the pastel mix of mini-marshmallows. I freeze the mixture in muffin tins. It’s so easy to pop out individual servings onto a salad plate with lettuce leaf or two, garnish with a dollop of mayo topped with a cherry. Very pretty and delicious. Best of all, you can/must make ahead – relieves some of the “last minute” pressure. "
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