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.
Meanwhile, in a large mixing bowl, combine the cranberry sauce and sugar.
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.
Originally Published On: June 10, 2019
Fluffy Frozen Fruit Salad
- 20 oz pineapple tidbits
- 5 bananas (sliced)
- 16 oz cranberry sauce
- 1/2 cup granulated sugar
- 8 oz whipped topping
- 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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