I still remember the first time I spooned this Frozen Cranberry Fruit Salad into cupcake liners for a holiday brunch — the tang of cranberry and pineapple with cool, creamy sweetness felt both nostalgic and modern. This no-bake, make-ahead dessert-salad is perfect for potlucks, holiday tables, or any time you want a retro crowd-pleaser that’s simple to assemble and easy to portion.

What makes this recipe special

This frozen cranberry fruit salad is one of those recipes that feels celebratory without a lot of fuss. It blends canned cranberry sauce and crushed pineapple with softened cream cheese and whipped topping, then freezes into individual servings — so it’s portable and snackable. It’s great for holidays, summer cookouts (served partly thawed), or when you want a bright, sweet-tart treat that ships well to gatherings.

“A perfect mix of tart cranberry and creamy sweetness — every guest asked for the recipe.”

Why you’ll love it: quick to assemble, kid-approved, and cost-effective. If you like cream-cheese-based fruit salads, you might also enjoy this berry cheesecake-style version I adapted from a similar idea: berry cheesecake fruit salad.

Step-by-step overview

Before you dig in, here’s the quick process so you know what to expect:

Soften cream cheese and whip with sugar until fluffy.
Stir in canned cranberry sauce, drained crushed pineapple, chopped strawberries, pecans, and coconut.
Fold in thawed whipped topping for lightness.
Spoon mixture into lined muffin cups and freeze until firm.
Pull from the freezer about 10 minutes before serving so they soften slightly.

This overview makes assembly feel approachable — most of the work is stirring and portioning, then letting the freezer do the rest.

Key ingredients

1 (8-oz) package cream cheese, softened (room temperature)
½ cup sugar
1 (14-oz) can whole cranberry sauce
1 (8-oz) can crushed pineapple, drained
¾ cup chopped strawberries (fresh or thawed frozen, drained)
½ cup chopped pecans (toasted optional)
½ cup shredded sweetened coconut
1 (8-oz) carton Cool Whip, thawed

Notes and substitutions:

Cream cheese: full-fat gives the best texture; for a lighter version, use Neufchâtel or low-fat cream cheese but texture will be slightly softer.
Cool Whip can be swapped for 8 oz of stabilized whipped cream (whip heavy cream with a teaspoon of powdered sugar plus 1 tsp gelatin or instant pudding powder).
Pecans can be swapped for chopped walnuts or almonds; omit for nut-free.
For a dairy-free version, use vegan cream cheese and coconut whipped topping, and be mindful of the coconut’s sweetness.
If you prefer less sugar, reduce to 1/3 cup or use a granular sweetener like erythritol 1:1.

Step-by-step instructions

Soften the cream cheese: Leave it at room temperature for 20–30 minutes or microwave in 5-second bursts until slightly soft (don’t melt).
Beat cream cheese and sugar: In a large bowl, beat the cream cheese and sugar together with an electric mixer until light and fluffy, about 2–3 minutes.
Add fruit and mix-ins: Stir in the whole cranberry sauce (it adds both texture and tartness), drained crushed pineapple, chopped strawberries, pecans, and shredded coconut. Mix until evenly combined.
Fold in whipped topping: Gently fold in the thawed Cool Whip until the mixture is uniform and airy. Avoid overmixing to keep a light texture.
Portion and freeze: Line a standard muffin tin with paper or foil liners. Spoon the mixture into each liner, filling nearly to the top.
Freeze until firm: Place the muffin tin in the freezer and freeze for at least 3–4 hours, ideally overnight.
Serve: Remove the individual cups from the freezer 10 minutes before serving to soften slightly for easy scooping.

Pro tip: Use an ice cream scoop or cookie scoop for even portions and quicker assembly.

Best ways to enjoy it

These frozen cups are versatile:

Serve as individual chilled desserts at holiday meals.
Place them on a platter with fresh mint leaves and a dusting of coconut for a pretty presentation.
Pair with hot coffee or mulled cider — the contrast of warm drink and cold salad is delightful.
For a summer twist, serve semi-thawed on a bed of baby spinach for a sweet-and-tart fruit salad side.

Want a dressed-up version? Spoon one or two cups over a graham cracker crumb “plate” for a quick cheesecake-like mini dessert, or top with extra toasted pecans and a drizzle of honey. If you’re exploring other cream-cheese fruit salads, this light cheesecake-style recipe is a fun cousin: cheesecake fruit salad variations.

How to store & freeze

Storage safety and tips:

Freezer: Store the frozen cups in an airtight container or a freezer-safe bag with parchment between layers to prevent sticking. Properly stored, they keep well for up to 2 months.
Refrigerator: If you transfer thawed cups to the fridge, consume within 3 days. Do not refreeze after fully thawing.
Thawing: Remove serving cups from the freezer ~10 minutes before serving for scoopable texture. For quicker service, set on the counter for 5–8 minutes.
Food safety: Because this contains dairy, keep it frozen or refrigerated until ready to serve. Discard if left at room temperature longer than 2 hours.

Pro chef tips

Soften, don’t melt: Softened cream cheese is crucial — if too cold, lumps will form; if too warm, the mixture can be runny.
Drain pineapple well: Excess juice will thin the mixture and create ice crystals.
Toast the nuts: Toasting pecans for 5–7 minutes at 350°F deepens their flavor and crunch.
Avoid overmixing the Cool Whip: Gently fold to retain airiness; this keeps the final texture light rather than dense.
Line with foil for easier removal: Foil liners pop off frozen cups more cleanly than paper at serving time.
Make in advance: This is a perfect make-ahead dessert — freeze on the day before your event.

Flavor swaps

Berry-forward: Replace strawberries with chopped raspberries or blueberries for seasonal variation.
Tropical: Add mango chunks and swap coconut for macadamia nuts to lean into tropical flavors.
Less-sweet option: Use unsweetened coconut and reduce added sugar to 1/3 cup or swap for a sugar substitute.
Nut-free: Omit pecans and add extra coconut or sunflower seeds for crunch.
Boozy adult version: Stir in 2 tablespoons of Grand Marnier or orange liqueur into the cream mixture for a subtle adult twist (do not serve to children).

Your questions answered

Q: How long does it take to freeze solid?
A: Allow at least 3–4 hours for individual cups to become firm; overnight is best for reliably solid texture.

Q: Can I use fresh cranberries instead of canned cranberry sauce?
A: Fresh cranberries need cooking and sweetening to mimic canned sauce. Simmer 12 oz fresh cranberries with ½ cup sugar and ¼ cup water until they pop and thicken, cool completely, then use in place of canned sauce.

Q: Can I swap Cool Whip for homemade whipped cream?
A: Yes. Use 8 oz heavy whipping cream whipped to soft peaks; stabilize with 1 tsp gelatin dissolved in 2 tbsp warm water (chilled) or 1 tbsp instant pudding mix to prevent weeping when frozen.

Q: Will this get freezer burn?
A: If stored loosely, yes. Use an airtight container or double-bag with freezer-safe bags and remove excess air. Press a sheet of plastic wrap onto the tops before sealing to minimize ice crystals.

Q: Is this recipe kid-safe?
A: Yes — unless you add alcohol. Be mindful of nut allergies and choose nut-free variations when necessary.

Creative twists

Mini parfaits: Layer slightly thawed cups with granola and fresh fruit in small glasses for a parfait vibe.
Tart version: Add a tablespoon of lemon juice and a teaspoon of lemon zest to the cream mixture for a brighter tart edge.
Presentation: Pipe a small rosette of whipped cream on top before returning briefly to the freezer for a decorative finish.

Conclusion

If you want other takes on this nostalgic frozen salad concept, check out this solid classic for comparison at Frozen Cranberry Salad – Plain Chicken and a very similar family-tested version at Frozen Cranberry Salad – This Is How I Cook. These pages are handy for small variations and extra serving ideas.

Frozen Cranberry Fruit Salad

A no-bake, make-ahead dessert-salad blending tangy cranberry and pineapple with creamy sweetness, perfect for any occasion.

Prep Time 30

Total Time 4

Serving Size servings

Ingredients

For the Salad

1 8-oz package cream cheese, softened Full-fat gives the best texture; for a lighter version, use Neufchâtel or low-fat cream cheese.
½ cup sugar Can be reduced to 1/3 cup for less sweetness.
1 14-oz can whole cranberry sauce
1 8-oz can crushed pineapple, drained Drain well to avoid excess juice.
¾ cup chopped strawberries Fresh or thawed frozen, drained.
½ cup chopped pecans Can be swapped for walnuts or omitted for nut-free.
½ cup shredded sweetened coconut Use unsweetened coconut for less sweetness.
1 8-oz carton Cool Whip, thawed Can substitute with homemade stabilized whipped cream.

Instructions

Preparation

Soften the cream cheese: Leave it at room temperature for 20–30 minutes or microwave in 5-second bursts until slightly soft (don’t melt).
Beat cream cheese and sugar: In a large bowl, beat the cream cheese and sugar together with an electric mixer until light and fluffy, about 2–3 minutes.
Add fruit and mix-ins: Stir in the whole cranberry sauce, drained crushed pineapple, chopped strawberries, pecans, and shredded coconut. Mix until evenly combined.
Fold in whipped topping: Gently fold in the thawed Cool Whip until the mixture is uniform and airy. Avoid overmixing to keep a light texture.
Portion and freeze: Line a standard muffin tin with paper or foil liners. Spoon the mixture into each liner, filling nearly to the top.
Freeze until firm: Place the muffin tin in the freezer and freeze for at least 3–4 hours, ideally overnight.
Serve: Remove the individual cups from the freezer 10 minutes before serving to soften slightly for easy scooping.