Step 5: Transfer to a Pan
Line a loaf pan or 8×8-inch baking dish with plastic wrap. Leave some overhang so you can lift it out easily later.
Spread the mixture evenly into the pan, smoothing the top with a spatula.
Tap the pan lightly on the counter to remove air pockets.
Step 6: Freeze Until Firm
Cover tightly with plastic wrap or foil.
Freeze for at least 4–6 hours, but overnight is best for a fully set texture.
The salad should be firm enough to slice cleanly.
Step 7: Slice and Serve
When ready to serve:
- Remove from freezer.
- Let sit at room temperature for 5–10 minutes to slightly soften.
- Lift out using the plastic wrap overhang.
- Slice with a sharp knife.
For clean slices, dip your knife in warm water and wipe dry between cuts.
Tips for Perfect Frozen Fruit Salad
- Dry fruit thoroughly to avoid icy texture.
- Soften cream cheese completely before mixing.
- Use full-fat ingredients for the creamiest result.
- Avoid overmixing once whipped topping is added.
- Freeze in individual muffin tins for single servings.
Variations to Try
You can customize this recipe easily:
- Add shredded coconut for tropical flavor
- Substitute strawberries or blueberries for cherries
- Use Greek yogurt instead of cream cheese for a tangier twist
- Add crushed graham crackers for a dessert-style version
Storage
Keep frozen and tightly wrapped for up to 1 month. Store slices in an airtight container to prevent freezer burn.
Final Thoughts
Frozen Fruit Salad is proof that simple ingredients can create something truly special. It’s creamy, fruity, slightly nostalgic, and always crowd-pleasing. With minimal effort and make-ahead convenience, it’s a perfect recipe to keep in your collection for holidays, family dinners, or warm-weather gatherings.
Once you make it once, it’s sure to become a regular favorite.
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