Dee's Fabulous Fruit Salad

Dee Stillwell


My Sister got this recipe in high school home ec class in the 60's. I have adapted it to make enough for our family. The original recipe was called 5 cup salad. Mine turns into a 10 cup salad. I find you still only need one block of creamed cheese, even when you double or triple all the other ingredients. It is served every Thanksgiving at our house and is loved by all of us. It's best if made 6-8 hrs ahead so it can chill thoroughly and the flavors can marry. This is a borrowed pic but it looks just the same.


★★★★☆ 2 votes

30 Min
No-Cook or Other


  • 1 - 8oz pkg
    philly creamed cheese, softened
  • 2 large
    cans pineapple tidbits, drained well
  • 3 medium
    cans mandarin orange segments, drained well
  • 3 c
    mini marshmallows
  • 2 c
    coconut, flaked

How to Make Dee's Fabulous Fruit Salad


  1. 1/2 hour before you start making the salad, open and drain the pineapple and oranges in a strainer separately. Let drain for 30 minutes to get all excess juice out. (I use the juice in the punch we make every holiday)
  2. In a large bowl thoroughly cream the creamed cheese. Add pineapple, coconut, and marshmallows. Stir together then gently stir in oranges so they don't break up (like they did in my pic). Cover with plastic wrap and refrigerate until serving time. Enjoy!

Printable Recipe Card

About Dee's Fabulous Fruit Salad

Course/Dish: Fruit Salads
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Heirloom

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