One 8-oz tub of softened cream cheese
1 cup of lightly whipped heavy cream
– Sugar, granulated, 3/4 cup
– One 20-oz can of pineapple chunks, well drained
1 can of drained mandarin oranges—11 ounces in total—1 10-oz bag of frozen raspberries or strawberries, gently thawed and diced
One-and-a-half tablespoons of pecans, chopped
For the maraschino cherries, cut them in half. For the bananas, slice two ripe ones.
– One lemon’s juice
How to Follow
1. Cream the sugar and cream cheese in a large bowl until well combined.
2. Mix in the whipped cream gently until fully incorporated.
3. Combine the creamy mixture with the cut strawberries, mandarin oranges, crushed pineapple (after draining), and diced pineapple. Make sure the fruits are mixed in evenly by stirring.
4. Distribute the chopped pecans and split maraschino cherries evenly over the mixture.
5. To keep the banana slices from browning, mix them with the lemon juice in a small dish. Next, add the bananas to the salad ingredients and stir gently.
Once you have the fruit salad in a 9×13-inch pan, spread it out evenly. To make it hard, cover and freeze for at least four hours.
7. Take it out of the freezer and allow it to rest for 10 to 15 minutes before serving. Serve by cutting into squares.
Changes and Hints
Substitute lower-fat or Neufchâtel cheese for the cream cheese, and use light whipped topping instead of heavy cream, for a lighter version. Toast the pecans first to bring out their natural nuttiness. Feel free to change up the fruits in this meal to suit the season or your own taste; it’s quite versatile. A variety of fruits, such as peaches, mangoes, or berries, may provide delicious twists. A dash of rum or orange liqueur might weave in an elegant note if you’re seeking to enhance the taste profile.
To prevent the salad from becoming too thick, pat dry any fruits that are tinned or frozen. Serve the slices on a platter lined with lettuce for an additional unique touch and a crisp, refreshing look.