Perfect For A Hot Day Frozen Fruit Salad Recipes

PINK ARTIC FROZEN FRUIT SALAD

Steps:

• Drain pineapple, and soften cream cheese.
• Blend all ingredients except Dream Whip. Fold in Dream Whip.
• Pour into muffin tins lined with paper bake cups and freeze.
• After they are frozen, leave the paper cups on and put them in a plastic bag in the freezer, to be kept until ready to use.
• Remove paper cups before serving.

FROZEN FRUIT SALAD

Steps:

• Place frozen fruit in a large mixing bowl.
• Add lemon juice and honey. Stir well. The honey will get thick and sticky but once the fruit thaws, it will combine with the juice to make a delicious dressing.
• Cover the bowl with saran wrap and let it stand in room temperature for about 1 hour.
• Stir everything together just before serving.
• Garnish with chopped mint leaves, if desired.
• Serve.

FROZEN FRUIT SALAD DESSERT

Steps:

• Drain cherries, reserving 1/4 cup juice; set aside.
• Combine cream cheese and pineapple with juice in medium bowl; mix on medium speed 3-4 minutes.
• Stir in oranges, cherries, and cherry juice.
• Gently fold in marshmallows and whipped topping.
• Spread evenly in 13x9x2 baking pan.
• Freeze until set.
• Can be made one day ahead.

FRUIT SALAD (COMBINATION OF FRESH, CANNED, AND FROZEN FRUITS)

Steps:

• Drain the pineapple juice and mandarin orange juice into a large bowl.
• Mix the pudding mix into the juices.
• Add pineapple, oranges, drained fruit cocktail, and strawberries.
• Mix well.
• Slice peeled bananas into salad right before serving.

SLUSHY FRUIT SALAD

Steps:

• In a large bowl, combine all ingredients. Cover and freeze until firm, 8 hours. Remove from the freezer 45 minutes before serving. Place into chilled bowls; serve immediately.

DREAMY FROZEN FRUIT SALAD

Steps:

• Prepare whipped topping mix per package directions; set aside.
• In a bowl, add the cream cheese and lemon juice; beat until smooth.
• Add in the milk, pecans, and pineapple; stir to combine.
• Gently fold in the whipped topping and cherry pie filling.
• Put 24 paper baking cups in muffin tins; spoon the mixture into the paper cups.
• Cover and freeze 4 hours.
• One the salads are frozen, they can be removed from the muffin tins and stored in a heavy-duty plastic freezer bag.

FROZEN FRUIT SALAD

Steps:

• 1. Stir first three ingredients together until creamy
• 2. Add the rest of the ingredients
• 3. Fold in the cool whip
• 4. Pour ingredients into a loaf pan and freeze
• 5. This salad freezes like an ice cube--I would recommend taking it out of the freezer for about 30-45 minutes before serving to let it soften a bit. (It also tastes better if it has softened) That way it will come out of the loaf pan easier another idea is to line the loaf pan with foil and just pull the foil/salad out of the pan

HOT FRUIT SALAD

Steps:

• Place the first six ingredients in a slow cooker and stir gently. Combine brown sugar and cinnamon; sprinkle over fruit mixture.
• Cover and cook on low for 3-4 hours.