Frozen Fruit Salad Recipe


5 from 4 votes
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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

5 from 4 votes
Frozen fruit salad is a family-favorite fruit salad recipe served at all special occasions including showers, weddings, parties, and family suppers.
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 24


  • 1 21-ounce can cherry pie filling
  • 1 20-ounce can crushed pineapple, , drained
  • 1 14-ounce can sweetened condensed milk
  • 1 8-ounce carton Cool Whip
  • 1/4 cup lemon juice
  • 1 cup chopped pecans, optional


  • Combine all ingredients in a large mixing bowl. Pour into lightly greased muffin tins or large casserole dish (9×13). Place in freezer to freeze throughout prior to serving. When ready to serve, allow to stand for about 3-5 minutes.


Time does not include time in the freezer.


Calories: 122kcal | Carbohydrates: 22g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 31mg | Potassium: 3mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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

Love ya,
Robyn xoxo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 4 votes

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Recipe Review


  1. Jean says:

    I made the Frozen Fruit Salad and this time
    forgot to put the sweetened condensed milk in. I usually put it in two loaf pans and slice it. Will the salad slice or will I have to spoon it out?

    1. Robyn Stone says:

      Jean, I’m sorry but I haven’t done this so I’m not sure how it will turn out.

  2. Marie A says:

    Sounds so good

    Question-how long can this salad be kept in the freezer & still served to eat?

    1. Robyn Stone says:

      Marie, it keeps well in the freezer for up to 3 months. Hope you enjoy!

  3. Amy Eagen says:

    5 stars
    Perfection! Best summer dessert

    1. Robyn Stone says:

      Thank you, Amy. So glad you enjoyed this fruit salad.

  4. Nan Allen says:

    5 stars
    Thanks. We love this recipe. After freezing, I put the individual servings that are in muffin cups into a plastic bag, and we pull out what we need for a meal.

    1. Robyn Stone says:

      Thanks, Nan. I always love having these in my freezer, too, that I can pull out whenever I need them.