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Frozen Fruit Salad

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2 (16 ounce) cans canned peaches, drained
1 (8 ounce) package cream cheese, softened
1 (20 ounce) can canned crushed pineapple
1/2 cup mayonnaise
1 cup heavy cream
2 tablespoons powdered sugar
1 (16 ounce) can tart cherries, drained

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Frozen Fruit Salad

  • Serves 9
  • Easy

About This Recipe

Since I am generally bad at using up all the fresh fruits and vegetables I am tempted to buy at the grocery store, I am always looking for ways to have these healthy ingredients on hand so they get eaten. Frozen salads are one of the best ways to get your family to eat fruits, I have found. And it helps if the salad is delicious and gorgeous too.

Like all frozen salads, this one is best if it sits for 15 to 20 minutes on the counter before you eat it. This gives the salad time to soften a bit. The salad is more flavorful, too, if it isn’t rock hard and freezer-cold.

You could use ripe fresh peaches in this recipe if you’d like, instead of canned, but remember that canned fruits, especially fruits that are out of season, will be just as nutritious as fresh. Buy fruits packed in juice, not syrup, and beware of added sugars.

This pretty salad would be delicious for the holidays. Or make it just to have on hand, so the kids get an after school snack when they are hungry.



In a food processor or blender, combine the drained peaches with the cream cheese. Process or blend until smooth. Pour into large bowl.


Stir in the undrained pineapple and mayonnaise and mix well with a wire whisk until combined.


In a small bowl, combine the cream with the powdered sugar and beat until soft peaks form. Fold into the fruit mixture, then fold in the cherries.


Pour into a 12" glass casserole dish and freeze.


Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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