Frozen Fruit Salad Dessert Food

FROZEN FRUIT SALAD

Steps:

• Place frozen fruit in a large mixing bowl.
• Add lemon juice and honey. Stir well. The honey will get thick and sticky but once the fruit thaws, it will combine with the juice to make a delicious dressing.
• Cover the bowl with saran wrap and let it stand in room temperature for about 1 hour.
• Stir everything together just before serving.
• Garnish with chopped mint leaves, if desired.
• Serve.

FROZEN FRUIT AND NUT SALAD

Steps:

• In a large bowl, combine milk and pie filling. Add oranges, pineapple and nuts. Gently fold in whipped topping. Spread in a 13-in. x 9-in. pan. Cover and freeze. Remove from the freezer 15 minutes before serving. Cut into squares; serve on lettuce-lined plates if desired.

FROZEN FRUIT CUPS

Steps:

• In a large bowl, combine all ingredients. Pour into foil-lined muffin cups or individual plastic beverage glasses. Freeze until solid. When ready to serve, thaw for 30-45 minutes before serving.

FROZEN FRUIT SALAD DESSERT

Steps:

• Drain cherries, reserving 1/4 cup juice; set aside.
• Combine cream cheese and pineapple with juice in medium bowl; mix on medium speed 3-4 minutes.
• Stir in oranges, cherries, and cherry juice.
• Gently fold in marshmallows and whipped topping.
• Spread evenly in 13x9x2 baking pan.
• Freeze until set.
• Can be made one day ahead.

SLUSHY FRUIT SALAD

Steps:

• In a large bowl, combine all ingredients. Cover and freeze until firm, 8 hours. Remove from the freezer 45 minutes before serving. Place into chilled bowls; serve immediately.

FROZEN FRUIT SALAD

Steps:

• In a food processor, chop apricots. In a bowl, combine the apricots, strawberries, bananas, pineapple, orange juice and water. Ladle into muffin cups that have been sprayed with cooking spray. Freeze. , When frozen, quickly remove salads to tightly covered storage containers. When packing a lunch, place a salad in an individual storage container in a thermal lunch bag and it will thaw by lunchtime.

DREAMY FROZEN FRUIT SALAD

Steps:

• Prepare whipped topping mix per package directions; set aside.
• In a bowl, add the cream cheese and lemon juice; beat until smooth.
• Add in the milk, pecans, and pineapple; stir to combine.
• Gently fold in the whipped topping and cherry pie filling.
• Put 24 paper baking cups in muffin tins; spoon the mixture into the paper cups.
• Cover and freeze 4 hours.
• One the salads are frozen, they can be removed from the muffin tins and stored in a heavy-duty plastic freezer bag.

FROZEN FRUIT SALAD

Steps:

• Dissolve Jell-O Gelatin and salt in boiling water. Drain pineapple, measuring syrup; add water to make 1/2 cup, if necessary. Stir into gelatin with lemon juice.
• Blend in mayonnaise. Chill until very thick. Whip cream. Fold fruits, nuts, and whipped cream into gelatin.
• Pour into 2 freezing trays or a 9x5x3-inch loaf pan. Freeze until firm-at least 3 to 4 hours.
• To serve, cut in squares or slices. Makes about 4 1/2 cups, or 8 servings.
• NOTE: Other fruits that may be used in the Frozen Fruit Salad are: drained diced orange sections, drained canned crushed pineapple, or drained canned fruit cocktail. using a total of about 2 cups fruit.
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MOM'S FROZEN FRUIT SALAD

Steps:

• Beat cream cheese in a large mixing bowl using an electric mixer until fluffy. Add sour cream, sugar, and salt; mix well.
• Drain pineapple, reserving the juice. Dip banana pieces into the pineapple juice and place in a bowl. Add cherries, oranges, and the pineapple.
• Add marshmallows to the cream cheese mixture; fold in the fruit mixture. Grease a fluted tube pan with cooking spray and turn the fruit salad out into the pan.
• Cover and freeze salad for at least 8 hours. Unmold and let stand at room temperature at least 10 minutes before cutting.

FROZEN FRUIT SALAD DESSERT

Steps:

• Prepare one 9x5-inch loaf pan.
• In a large bowl, dissolve the Jello powder in 1 cup of boiling water; mix very well until no powder remains.
• Add in the lemonade concentrate, and stir until melted.
• Chill the bowl in the freezer until slightly thickened (about 45 minutes).
• Remove from the freezer, and fold in the Cool Whip topping.
• Fold in the fruit.
• Pour into a prepared loaf pan.
• Freeze for 4 or more hours, or until firm.
• To serve, unmold and slice, or just scoop out of the loaf pan.
• *Note* to make unmolding easier, line the pan with plastic wrap or foil, leaving the plastic or foil hanging over the edges for easy removal.