Frozen Fruit Salad

Frozen Fruit Salad recipe is a creamy ambrosia-style salad mixed together with bananas, pineapple, mandarin oranges, marshmallows, and Cool Whip. Old fashioned fruit salad with frozen, canned, or fresh fruit can be served in cups or sliced for an easy make ahead dish!

Prep Time 15

Cook Time 0

Total Time 15

Servings cups

Author Melissa Erdelac

Ingredients

20 ounce can crushed pineapple well drained
15 ounce can mandarin oranges well drained
8 ounce cream cheese softened
½ cup powdered sugar
1 teaspoon coconut extract
½ cup shredded coconut
2 cups miniature marshmallows
2 bananas chopped
8 ounce Cool Whip whipped topping thawed
maraschino cherries or extra mandarin oranges, for garnishing

Instructions

First drain pineapple and oranges in a sieve or colander for at least 15 minutes, up to a few hours, to make sure excess juice has drained away.
20 ounce can crushed pineapple, 15 ounce can mandarin oranges
In a large bowl beat together cream cheese, powdered sugar, and coconut extract. Stir in coconut, marshmallows, chopped bananas, and drained fruit. Gently fold in Cool Whip until well combined.
8 ounce cream cheese, ½ cup powdered sugar, 1 teaspoon coconut extract, ½ cup shredded coconut, 2 cups miniature marshmallows, 2 bananas, 8 ounce Cool Whip whipped topping
Spread fruit salad in a 9X13 casserole dish or portion out into 24 muffin tins lined with paper liners. If using a muffin tin, a trigger ice cream scoop helps portion out the salad cleanly and evenly. Top each cup or slice with a garnish, if using. Freeze until solid, 6 hours to overnight.
Set out frozen fruit salad cups 5 minutes before serving or baking dish slices 10-15 minutes before serving.

Notes

Store Leftovers

Store any leftovers in the freezer. For the cups, wrap individually in plastic wrap and transfer to a gallon ziplock freezer bag. The slices may also be individually wrapped and frozen similarly to easily grab and serve.

Nutrition