Fluffy Frozen Fruit Salad with logo on bottom of image

Fluffy Frozen Fruit Salad

Combine delicious fruit with whipped topping and freeze it together to make frozen fruit salad, a wonderful, light summer dessert sure to please everyone.

I’ll be the first to admit, this looks a little strange and it’s hard to tell what it is. But this has probably been one of the hardest recipes to photograph decently in a long time. The first time I had this was when Grammie (my dad’s mom) brought it over for Christmas dinner one year. Her frozen fruit salad had nuts on it, which I don’t like, so I had to eat around those a bit.

When she started telling me everything in the dessert, I knew I had to give it a try. It’s filled with a lot of fruit and a bit of whipped topping. As I said, she made it with walnuts on top, but I skip those since the boys and I don’t like them. We did have some walnuts in the pantry from other recipes, though, so Justin was able to add them to his bit when he ate it.


The frozen fruit salad recipe is really easy to put together. You just have to mix a few things up in a large bowl, place it in a dish, and let it freeze. I like to remove it from the freezer for about 15-20 minutes before serving so it can thaw just a little bit. Otherwise, it’s very hard to slice, scoop, and eat!

Step by Step

Drain the juice from the pineapple into a medium mixing bowl. Set the pineapple aside for use later. Slice the bananas and add those to the pineapple juice. Stir gently to coat the bananas.

Bowl of sliced bananas soaking in pineapple juice

Meanwhile, in a large mixing bowl, combine the cranberry sauce and sugar.

Use a slotted spoon to remove the bananas from the pineapple juice and add those to the cranberry mixture. Add the pineapple to the bowl and mix gently with a rubber spatula.

Fold the whipped topping into the fruit mixture.

Pour everything into a glass baking dish or casserole dish and place in the freezer. I used an 8×8 dish for a really thick dessert, but it takes longer to freeze. You could use a 9×13 baking dish to freeze quicker.

Freeze until the fruit mixture is solid. This took about 4 hours with an 8×8 dish.

Remove from the freezer about 15-20 minutes before serving.

Recipe

Fluffy Frozen Fruit Salad on a plate with milk in the background

Fluffy Frozen Fruit Salad

Combine delicious fruit with whipped topping and freeze it together to make frozen fruit salad, a wonderful, light summer dessert sure to please everyone.
Prep Time 15 minutes
Cook Time 0 minutes
Freezing Time 4 hours
Total Time 4 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: fruit, whipped topping
Servings: 20 servings
5 from 1 vote

Ingredients

  • 20 oz pineapple tidbits
  • 5 bananas (sliced)
  • 16 oz cranberry sauce
  • 1/2 cup sugar
  • 8 oz whipped topping

Instructions

  • Drain the juice from the pineapple into a medium mixing bowl
  • Set the pineapple aside for use later
  • Slice the bananas and add those to the pineapple juice
  • Stir gently to coat the bananas
  • Meanwhile, in a large mixing bowl, combine the cranberry sauce and sugar
  • Use a slotted spoon to remove the bananas from the pineapple juice and add those to the cranberry mixture
  • Add the pineapple to the bowl and mix gently
  • Fold the whipped topping into the fruit mixture
  • Pour everything into a glass baking dish or casserole dish and place in the freezer
  • Freeze until the fruit mixture is solid
  • Remove from the freezer about 15-20 minutes before serving
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Nutrition Facts
Fluffy Frozen Fruit Salad
Amount Per Serving (0.5 cup)
Calories 122 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 15mg 1%
Potassium 158mg 5%
Total Carbohydrates 28g 9%
Dietary Fiber 1g 4%
Sugars 24g
Protein 1g 2%
Vitamin A 1%
Vitamin C 6.9%
Calcium 1.5%
Iron 1.2%
* Percent Daily Values are based on a 2000 calorie diet.

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28 thoughts on “Fluffy Frozen Fruit Salad”

  1. #NAILEDIT – seriously though. This looks like a show-stopping crowd pleaser!! I think this would be BOMB to serve up on 4th of July when everyone is so dang HOTTTT cause I know here in LA it’s going to be brutal. I can just feel it.

    1. It’s going to be hot for us too…. I will be in Orlando over the 4th this year. So hot and muggy in Florida. This would be great, but needs to be eaten quickly so it isn’t a mushy mess!

  2. I love the combination of cranberry, pineapple, and bananas. Until now I haven’t had a recipe with that flavor profile. I agree with Elise this would be a great recipe for the 4th of July.

    1. I wasn’t so sure at first because I am not a fan of cranberries, but it works so well in this recipe. And yes, perfect for a 4th of July party or any summer party as long as you can keep it cold until it’s served.

  3. Wow, this such a delicious recipe. I can’t wait to try this on my own and I love all the fruits added to this, Thanks for sharing

    1. Isn’t it funny that these types of recipes always seem to come from our grandma’s?! My grandma was the one who always made this, too. I hope it’s similar enough to her recipe and you all enjoy it!

  4. Awesome recipe Stephanie! I’m glad you excluded the nuts because I’m allergic to those, LOL! Otherwise it looks pretty easy to make and I know my children will love it!

    1. I’m not allergic, I just don’t care for them. My husband added them to his. It works well because you can make it without then easily sprinkle some on top for those who may want nuts on the dessert.

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