This Easy Frozen Fruit Salad is a creamy, fruity, and nostalgic dessert that’s perfect for hot days, potlucks, or make-ahead entertaining. It combines a medley of colorful fruits with a sweet, fluffy base made from whipped topping and cream cheese. Once frozen, it transforms into a sliceable, icebox-style treat that’s cool, creamy, and bursting with flavor in every bite. It’s a no-bake wonder that’s both visually stunning and incredibly simple to prepare—ideal for when you want something sweet without turning on the oven.
Ingredients:
Fruit & Mix-ins:
- 1 cup strawberries, chopped (fresh or frozen)
- 1 cup pineapple chunks (drained if canned)
- 1 cup seedless grapes, halved
- 1 banana, sliced
- ½ cup maraschino cherries, halved and patted dry
- ½ cup mini marshmallows (optional for extra texture)
- ½ cup chopped pecans or walnuts (optional)
Creamy Base:
- 1 package (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1 container (8 oz) whipped topping (like Cool Whip), thawed
- 1 teaspoon vanilla extract
- Pinch of salt
- Juice of ½ lemon (to prevent fruit browning and add brightness)
Instructions:
1. Prepare the Fruit:
- If using fresh fruit, wash and dry thoroughly.
- Chop strawberries, pineapple, and grapes into bite-sized pieces.
- Slice the banana and maraschino cherries last to prevent browning and bleeding.
- Pat all fruit dry with paper towels to avoid excess moisture, which can cause ice crystals.
2. Make the Creamy Base:
- In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
- Add the sweetened condensed milk and vanilla extract. Mix until well combined and creamy.
- Gently fold in the whipped topping using a spatula until fully incorporated. The mixture should be light and airy.
- Add a pinch of salt and lemon juice to balance the sweetness and enhance the flavors.
3. Combine and Fold:
- Gently fold the prepared fruit, marshmallows, and nuts (if using) into the creamy mixture.
- Be careful not to overmix—just enough to evenly distribute the fruit without breaking it down.
4. Freeze:
- Pour the mixture into a 9×13-inch baking dish or a loaf pan lined with parchment paper or plastic wrap for easy removal.
- Smooth the top with a spatula and cover tightly with plastic wrap or foil.
- Freeze for at least 4–6 hours, or overnight, until firm.
5. Serve:
- Let the frozen fruit salad sit at room temperature for 10–15 minutes before slicing or scooping.
- Cut into squares or use an ice cream scoop for a more casual presentation.
- Garnish with extra fruit, mint leaves, or a drizzle of honey if desired.
Tips & Variations:
- Fruit Swaps: Use mango, blueberries, peaches, or kiwi depending on what’s in season or in your freezer.
- Dairy-Free Option: Use dairy-free cream cheese and whipped topping alternatives.
- Tropical Twist: Add shredded coconut and swap lemon juice for lime for a tropical flavor profile.
- Mini Servings: Freeze in muffin tins lined with cupcake liners for individual portions—great for parties!
Storage:
- Store leftovers in the freezer, tightly covered, for up to 2 weeks.
- Avoid refreezing once thawed to maintain texture.
Why You’ll Love It:
- No baking required—just mix, freeze, and enjoy.
- Perfect balance of creamy, fruity, and sweet.
- A nostalgic dessert that’s both kid-friendly and crowd-pleasing.
- Great for summer BBQs, brunches, or holiday tables.
Would you like a version with yogurt for a more breakfast-style frozen salad? Or maybe a tropical variation with mango and coconut?