There is a frozen fruit salad that my aunt always made when I was growing up. It was far from my favorite. Green with pecans and pineapple bits, she would serve it on a lettuce leaf alongside a plate of chicken salad during the summer. I would eat a few bites and then hurriedly drink a big gulp of sweet tea to wash it down.
When I started dating my husband ages ago, one of my favorite things to do was eat a late lunch or supper at his parents’ house on the weekends – normally on Sundays. One time, I asked her if I could help her with anything and she asked me to pull the frozen fruit salad out of the freezer.
Immediately, my mind flew to those green salads and wondering how I could be polite to not have to eat any of them. I believe she saw my relief as she had to point out the muffin tin filled with pink confection in her freezer to me.
One bite repaired any ill will I had of frozen fruit salad.
It is a family-favorite recipe that is a definite hit for warm weather meals.
Here’s how she makes it.
This is absolutely one of the easiest recipes you can imagine.
You basically just pour everything into a large bowl – cherry pie filling, drained crushed pineapple, sweetened condensed milk, lemon juice, and Cool Whip – and mix it together.
Then, you’ll either spoon it into lightly greased muffin tins or pour it into a lightly greased large casserole dish.
Pop it into the freezer and allow it to freeze completely, then serve it on a lettuce leaf in the traditional Southern style, or without.
Here’s the recipe card that you can print or save to your own recipe box.
I know your family is going to enjoy this as much as mine does!