Here’s a classic recipe for Nana’s Frozen Fruit Salad—a sweet, creamy, and refreshing dessert that’s perfect for holidays, potlucks, or a cool treat on a warm day.
Ingredients (Serves 8–10)
- 1 can (20 oz / 565 g) crushed pineapple, drained
- 1 can (15 oz / 425 g) fruit cocktail, drained
- 1 cup mini marshmallows
- 1 cup shredded coconut (optional)
- 1 cup chopped nuts (optional, e.g., pecans or walnuts)
- 1 cup heavy cream or whipped topping
- 1/2 cup sweetened condensed milk (adjust sweetness to taste)
- 1 tsp vanilla extract
Instructions
- Mix the fruits:
- In a large bowl, combine crushed pineapple, fruit cocktail, mini marshmallows, coconut, and nuts (if using).
- Prepare the creamy mixture:
- In a separate bowl, whip the cream until soft peaks form.
- Gently fold in sweetened condensed milk and vanilla extract.
- Combine:
- Fold the creamy mixture into the fruit mixture until well coated.
- Freeze:
- Transfer to a freezer-safe container.
- Cover tightly and freeze for at least 4–6 hours, or overnight for best results.
- Serve:
- Scoop portions into bowls and let sit a few minutes to soften slightly before serving.
Tips
- For extra flavor, add maraschino cherries or orange segments.
- You can make it lighter by using low-fat whipped topping instead of heavy cream.
- To avoid freezer burn, cover tightly with plastic wrap directly on the surface before sealing the container.
If you want, I can also give a quick no-freeze version of Nana’s fruit salad that you can serve immediately, which is perfect for last-minute gatherings. Do you want me to do that?
