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Frozen Fruit Salad

(2 Votes)

A refreshing anytime treat, icy cool fruit salad always goes down easy. And done this way...a masterpiece!

What You'll Need

  • 1 cup sour cream
  • 1 cup frozen whipped topping, thawed
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 can (20 ounces) crushed pineapple, drained and squeezed dry
  • 1 can (16½ ounces) dark sweet cherries, quartered and well drained (see Note)
  • 2 medium-sized bananas, cut into 1/4-inch-thick slices
  • 1/2 cup chopped walnuts

What to Do

  1. In a medium-sized bowl, combine the sour cream, whipped topping, sugar, and vanilla. Gently fold the pineapple, cherries, bananas, and walnuts into the sour cream mixture.

  2. Line a 9" x 5" loaf pan with plastic wrap, making sure the plastic wrap extends over the edges. Spoon the fruit mixture into the loaf pan, cover, and freeze overnight.

  3. When ready to serve, invert the loaf onto a serving plate and remove the plastic wrap, then slice and serve.


After draining the cherries, place them on paper towels until the excess liquid is absorbed.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This sounds really good, I made a wonderful fruit salad back in the 60's that you put in cardboard containers, it used sour cream and mayo, I lost the recipe ..if anyone out there has that recipe I would be very grateful.

I think this is what you are looking for: Frozen Fruit Salad (from the 50's) Ingredients: 2 small packages (3 ounces each) cream cheese 1 cup mayonnaise 1 cup heavy cream, whipped 1/2 cup maraschino red cherries, quartered 1/2 cup green maraschino cherries, quartered (or use all red) 1 can fruit cocktail (16 or 20 ounce size), drained 2 1/2 cups diced marshmallows, about 24 marshmallows Preparation: Beat together the cream cheese and mayonnaise. Fold in whipped cream, cherries, drained fruit cocktail, and marshmallows. Pour into a 1-quart freezer container. Garnish with additional maraschino cherries. Freeze fruit salad until firm. Frozen fruit salad serves 8.


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