Frozen Fruit Salad Dessert
"Like Capital-One, I don't leave home without it. For family or church gatherings, there's always a couple of requests for this oh-so-easy salad/dessert. Be mindful, though...it really freezes up and does take some time to thaw out enough to enjoy the full-bodied flavor. After all the times I've made it, though, I almost always forget to bring it out early as a salad. Sooo, once the meal is over I present it as dessert!!"
photo by KerfuffleUponWincle
- Ready In:
- 4hrs
- Ingredients:
- 7
- Serves:
-
15-18
ingredients
- 1 (16 ounce) jar maraschino cherries, drained
- 1⁄4 cup cherry juice
- 1 (8 ounce) package cream cheese, softened
- 1 (20 ounce) can crushed pineapple
- 1 (11 ounce) can mandarin oranges, drained
- 2 1⁄2 cups mini marshmallows
- 1 (8 ounce) container whipped topping
directions
- Drain cherries, reserving 1/4 cup juice; set aside.
- Combine cream cheese and pineapple with juice in medium bowl; mix on medium speed 3-4 minutes.
- Stir in oranges, cherries, and cherry juice.
- Gently fold in marshmallows and whipped topping.
- Spread evenly in 13x9x2 baking pan.
- Freeze until set.
- Can be made one day ahead.
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Reviews
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haven't made looking for more frozen desserts
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Light pink, creamy, and not overly sweet! I used Neufchâtel, and only 8-ounces maraschino cherries, then made as written. Made in an 8x8 dish, and seven 3-ounce popsicles for the grandchildren! Made for My-3-Chefs 2013 Brain Freeze theme.
RECIPE SUBMITTED BY
Suzie
Athens, Pennsylvania
Hello from Athens, PA. Originally from Binghamton, NY, hubby and I moved to Ripley, West Virginia in 2011. Our youngest daughter (and mamma to our five grandchildren) lives in Waverly, NY and decided it was time for us to "move back up north to be near the grands." She had a point, so in October of 2016 we moved to Athens. I worked in clerical/secretarial positions in New York State for 30 years before retiring in 2003. Married since 1976, DH and I have been through the war and back in our 41 years together. Now, we're as comfortable with each other and our life together as a pair of well-worn slippers. We have 3 adult children, 5 grandchildren, and a Cockapoo named Sophie Marie.
I'm a Certified Lay Minister with American Baptist Churches USA, and just completed a three year course of study from the West Virginia Baptist School of Christian Studies earning a Diploma in Pastoral Ministry. I am passionate about my faith, hope and trust in God. Proverbs 3:5 keeps me grounded. "Trust in the Lord with all your heart and lean not on your own understanding. In all your ways acknowledge Him and He will make your paths straight." I'm happiest when I'm free to worship God in spirit and in truth, unhindered by man-made boundaries. Writing creatively and a gift for music, especially singing, are two ways in which I seek to understand, glorify, and praise God for the many blessings of my life.
I love: the color green, forests, and long, brown, pine needles; rustic homes and fireplaces; sticking my hands and feet in a cold, clear creek. Children. I love witnessing the innocence of children and grieve when that is taken from them. I have a special place in my heart for the elderly, and I enjoy visiting with them. I find myself humbled and grateful by the life experiences they are so willing to share.
I used to bake and cook a lot; but now, arthritis in my hands (especially my thumbs) and feet as well as Fibromyalgia make for less "kitchen time." Not a good thing when you enjoy cooking. Now I look for simple and not too time-consuming recipes that still say "I love you." I do continue to make halupki, lasagna, and a couple of other time-consuming recipes (although it really tires me out); but, the happy "thank yous" from others makes the pain more tolerable. Besides, cooking is about love and pleasing others...not pain.
