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Frozen Fruit Salad

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

Frozen Fruit Salad

This beautiful and simple frozen fruit salad recipe is perfect to keep on hand for dinners any time of the year.

  • Serves 6
  • 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. That’s why this recipe for Frozen Fruit Salad is so wonderful.

Like all frozen salads (like Divinity Frozen Fruit Salad), 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.

Tips for the best Frozen Fruit Salad:

  • Make sure that you drain the fruits really well. While this salad doesn’t have to set like a gelatin salad does, you want to limit the amount of liquid so the salad has fewer ice crystals.
  • Make sure that the cream cheese is smooth before you add the rest of the ingredients for the creamiest salad.
  • Let the salad stand at room temperature for 15 to 20 minutes before you cut it into squares to serve.

Why this recipe works:

  • The combination of sweet fruits and salty mayonnaise, along with rich whipped cream, is irresistible. The colors and textures of this recipe are superb.

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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 vanilla 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 until firm, about 4 to 6 hours. When ready to serve, let it stand at room temperature for 15 to 20 minutes, then cut into squares.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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