Frozen fruit salad is a family-favorite fruit salad recipe served at all special occasions including showers, weddings, parties, and family suppers.

Frozen Fruit Salad Recipe

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.

 

Frozen Fruit Salad Recipe Ingredients

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 how I make it.

Frozen Fruit Salad Recipe

Frozen fruit salad is a family-favorite fruit salad recipe served at all special occasions including showers, weddings, parties, and family suppers.
5 from 2 votes

Review Recipe

Print Recipe

Prep Time5 mins
Total Time5 mins
Servings: 24
Author: Robyn Stone

Ingredients

  • 1 can cherry pie filling
  • 1 20-ounce can crushed pineapple, drained
  • 1 can sweetened condensed milk
  • 1 8-ounce carton Cool Whip
  • 1/4 cup lemon juice
  • 1 cup chopped pecans optional

Instructions

  • Combine all ingredients in a large mixing bowl. Pour into lightly greased muffin tins or large casserole dish (9x13). Place in freezer to freeze throughout prior to serving. When ready to serve, allow to stand for about 3-5 minutes.

Notes

Time does not include time in the freezer.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

 

I know your family is going to enjoy this as much as mine does!

Love ya,
Robyn xoxo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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44 Comments Leave a comment or review

      1. About how long do you think this could sit out before thawing out completely and ruining the frozen effect? I am thinking about using this for a dessert for a ladies luncheon but it might have to be put on the tables before the main course is served.

  1. your right i do need this in my life! Any suggestions on how to make it diet friendly? I can lie to myself and say the fruit is healthy but the pie filling… πŸ™‚

    1. We too have done the non-frozen version, calling it Pink Salad. You can substitute or add almost any fruits. If you add bananas, soak them in the lemon juice first so they don’t turn brown. We add mandarin oranges to ours. It comes out delicious every time!!

  2. Made this with ff Cool Whip, sugar free cherry filling, and ff condensed milk. It is a tasty light treat and totally diet friendly! Thank you for the great recipe!

  3. hi robyn,

    i’ve never heard of this dessert before, but it looks really tasty and healthier than ice cream. im going to give it a try. thx!

  4. My grandmother makes this recipe and has for as long as I’ve been alive with one little twist… She adds a bag of miniature marshmallows! Well worth it, in my opinion! This salad is by far my favorite!

  5. I plan to make this for a bridal shower – in silver foil cupcake liners- long long before serving should this be taken from the freezer? Thanks.

  6. The good recipes resurface every few years…. I’ve been making this for over 40 years…. Still a family favorite?

  7. How far ahead can I make this, I would like to do it 7 days in advance and put Saran Wrap over the mini muffin cups. Thoughts?Β 

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