Frozen Cranberry Fruit Salad
A no-bake, make-ahead dessert-salad blending tangy cranberry and pineapple with creamy sweetness, perfect for any occasion.
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.
Notes
Store in an airtight container or a freezer-safe bag with parchment between layers to prevent sticking. Keeps well for up to 2 months in the freezer.