My nana made this every year but I kept forgetting to write it down. So glad I found something that comes close to hers!

Put this recipe on paper.

One meal that captures the warmth and fond memories of family reunions is Nana’s Frozen Fruit Salad. This salad, which has its roots in an era when frozen fruit treats were popular, is best enjoyed as a cool summertime dessert or as part of a celebratory holiday meal. An everlasting favorite, thanks to its unique blend of creamy and sweet textures and the wonderful crunch of nuts. This dish has been a mainstay at picnics and potlucks for years, and for good reason: it’s easy to make adjustments to to suit different tastes and needs. If you’re looking for a way to bring back nostalgic feelings while enjoying a frozen dessert at your contemporary dinner party, you might want to try making this recipe.

Any number of sides go well with Nana’s Frozen Fruit Salad. Serve it with some savory quiche and some flaky pastries for a brunch buffet. The fruity tastes go nicely with a variety of grilled meats or sandwiches when served during a picnic. Think about topping your cold salad with whipped cream for extra richness or serving warm, freshly baked cookies as a contrast for dessert.

12–15 servings of Nana’s Frozen Fruit Salad


One container of softened cream cheese (8 ounces)

whipping cream until soft peaks form, about 1 cup

3/4 cup of sugar, granulated

– One 20-oz can of pineapple chunks, well drained

– One ten-ounce container of raspberries or strawberries, gently defrosted and diced – One eleven-ounce can of drained mandarin oranges

– Half a cup of pecans, chopped

– Two sliced ripe bananas – One-third cup of maraschino cherries

– One lemon’s juice


1. Cream the sugar and cream cheese in a large bowl until well combined.

2. Toss in the whipped cream gently until everything is incorporated.

Third, stir in the mandarin oranges, cut strawberries, and crushed pineapple (after draining), along as the creamy mixture. Toss the fruits to combine them evenly.

4. Spread out the chopped pecans and halved maraschino cherries evenly across the mixture.

5. To keep the banana slices from browning, mix them with the lemon juice in a small bowl. Finally, add the bananas to the salad by gently folding them in.

Sixth, equally distribute the fruit salad onto a 9-by-13-inch baking dish. Put in the freezer for at least four hours, or until it becomes solid.

Step 7: Take it out of the freezer and give it a 10–15 minute rest before serving. Enjoy after cutting into squares.

Tips and Variations

Substitute lower-fat or Neufchâtel cheese for the cream cheese, and use light whipped topping instead of heavy cream, for a lighter version. Toasted pecans will bring out even more of their natural nuttiness. Feel free to use whichever fruits are in season or that you want in this recipe; it’s quite versatile. Delightful variations may be achieved by using peaches, mangoes, or even a combination of berries. A dash of rum or orange liqueur might weave in an elegant note if you’re seeking to enhance the taste profile.

Never forget to pat dry any fruits that are canned or frozen if you want your salad to keep its creamy texture. Add a touch of elegance by plating each slice on a bed of lettuce for a visually appealing and healthy presentation.

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