Frozen Salad (Creamy & Fruity)
It looks a lot prettier when frozen in a mold. However - my mom would just freeze it in a big mixing bowl, stab a spoon into it and let everyone dig in.
- 10 oz
- frozen, sweetened sliced strawberries, thawed
- 8 oz
- cream cheese, softened
- 1 can(s)
- 8 oz. crushed pineapple or tidbits (or a large can - whatever you like)
- 2-3 medium
- bananas, sliced or diced
- 1 c
- granulated sugar (may need to increase if the berries are not sweetened)
- 8 oz
- non-dairy whipped topping (the whole tub)
- 1/2 c
- chopped walnuts (optional - personally, i don't use them.)
1) The ratios are not precise. Use more or less of whatever you like.
2) The pre-sweetened sliced strawberries in the 10-oz. can are hard to find in some grocery chains. I've seen them in a 16-oz. tub.
3) Pineapple - to drain or not to drain?
If using crushed - don't.
If using tidbits, don't for a small can; drain off half the liquid if using a large can.
3) If using fresh fresh strawberries, about a pound sliced and macerated in a quarter cup of sugar will give you 16-oz. (2 cups).
4) If using fresh pineapple, chop it finely and measure out 1 to 2 cups. It's hard to manage larger pieces once they have been frozen.
5) Bananas that are overripe will give an undesirable brown blotchiness to the salad. Lightly spotted bananas are best.
- Sugar-free cool whip is OK
- Sugar substitute is OK
- If you don't use any added sweetener, the cream cheese will make it "tangy"
- Reduced fat is fine in this recipe.
Fold in the whipped topping and nuts (if using).
You can freeze it in a decorative mold, or in greased muffin cups, or a large pan (for bars) or in popsicle molds.
I usually throw it into a large air-tight tub, and then thaw it for 30-60 minutes, and scoop it like ice cream into a bowl. Then I sit with it and watch "A Christmas Story" and feel very nostalgic.