Frozen Fruit Salad
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- 8 oz
- cream cheese, room temperature
- 1/2 c
- 16 oz
- cool whip, thawed
- 2 c
- sliced fresh strawberries
- 1 medium
- can crushed pineapple, undrained
- 2 medium
- bananas, sliced
- 1 c
- chopped pecans
1Beat cream cheese until it is fluffy. Gradually add sugar and beat well until it is light and fluffy.
2Fold in the Cool Whip, then add the other ingredients. Blend well.
3Line 24 muffin tins with paper or foil liners. Drop salad into each muffin cup, filling equally.
4Place muffin tins in the freezer until salad is frozen solid.
5Remove salad cups from tins and store in gallon ziplock bags in the freezer. Remove as many as you need as you need them.
6Allow to defrost slightly before serving.