If you’re on the hunt for a refreshing and festive treat that perfectly balances tangy, sweet, and creamy flavors, look no further than the Frozen Cranberry Fruit Salad Recipe. This delightful dish combines the tartness of whole cranberry sauce with the tropical sweetness of pineapple and the crunchy texture of pecans, all enveloped in a luscious, fluffy cream cheese and whipped topping mixture. It’s a cool, colorful dessert that’s as fun to make as it is to enjoy, making it an absolute crowd-pleaser at any holiday table or summer gathering.
Ingredients You’ll Need
This Frozen Cranberry Fruit Salad Recipe uses simple pantry staples that come together to create a symphony of flavors and textures. Each ingredient is thoughtfully chosen to provide the perfect balance between creaminess, tanginess, and crunch, giving the salad its signature charm.
- Cream cheese (8 oz, softened): Adds a rich and smooth base that complements the fruit’s tartness beautifully.
- Sugar (½ cup): Sweetens the mixture just enough to balance out the cranberries without overpowering.
- Whole cranberry sauce (14 oz can): Brings that iconic, tangy cranberry flavor and vibrant red color that makes this salad pop.
- Crushed pineapple (8 oz can, drained): Offers a juicy, tropical sweetness and brightens the dish with fresh vibes.
- Chopped strawberries (¾ cup): Adds a fresh burst of fruity flavor and lovely ruby red flecks throughout the salad.
- Chopped pecans (½ cup): Provides a delightful crunch and a nutty depth that contrasts the creamy texture.
- Shredded sweetened coconut (½ cup): Brings a tropical aroma and chewy texture that enhances the overall experience.
- Cool Whip (8 oz carton, thawed): Lightens the salad, lending it an airy, fluffy finish that makes it utterly irresistible.
How to Make Frozen Cranberry Fruit Salad Recipe
Step 1: Whip Up the Creamy Base
Start by beating the softened cream cheese and sugar together in a large bowl until the mixture turns light and fluffy. This step is crucial because it ensures a smooth, sweet foundation that harmonizes all the other ingredients.
Step 2: Mix in the Fruits and Nuts
Next, fold the whole cranberry sauce, drained crushed pineapple, chopped strawberries, chopped pecans, and shredded sweetened coconut into the creamy base. Stir gently to combine, allowing the colors and textures to come together without losing their individual character.
Step 3: Add the Fluff
Carefully fold in the thawed Cool Whip, which will lighten the salad and give it that dreamy, airy texture that makes this recipe so special. Be gentle to keep the fluffiness intact.
Step 4: Freeze and Set
Line a muffin tin with paper or foil liners, then spoon the fruit salad mixture evenly into each cup. Pop the tray into the freezer and chill until the salad is firm—this usually takes a few hours but can be overnight for best results. Before serving, remove the cups from the freezer about 10 minutes ahead so they soften just a touch for perfect, scoopable texture.
How to Serve Frozen Cranberry Fruit Salad Recipe
Garnishes
This Frozen Cranberry Fruit Salad Recipe is already pretty stunning on its own, but you can elevate its presentation by adding a sprig of fresh mint, a sprinkle of extra chopped pecans, or a few whole cranberries on top for pops of color and additional texture. A light dusting of powdered sugar also adds a festive touch perfect for holiday occasions.
Side Dishes
Because this salad is sweet and creamy, it pairs wonderfully with savory entrees like roasted turkey, grilled chicken, or ham—making it a perfect addition to holiday dinners or weekend barbecues. A fresh green salad or crusty bread also complements the flavors nicely, balancing out the meal.
Creative Ways to Present
For an eye-catching presentation, serve this Frozen Cranberry Fruit Salad Recipe in clear glass cups or parfait glasses to show off the vibrant reds and creamy whites. Alternatively, use colorful silicone muffin liners or place mini cookie cutters on top before freezing for festive shapes. Individual servings not only look delightful but also make it easy for guests to enjoy without fuss.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which might be rare given how irresistible this salad is), store them in an airtight container in the freezer. This will keep the flavors fresh and maintain the firm texture. When ready to enjoy again, simply thaw for about 10 minutes before serving.
Freezing
The charm of this Frozen Cranberry Fruit Salad Recipe lies in its frozen consistency. You can prep the entire recipe in advance and freeze it until needed, making it a fantastic make-ahead option for busy hosts or holiday planners. Just be sure to store it in individual portions to make serving a breeze.
Reheating
This salad is best enjoyed cold or slightly softened, so reheating isn’t recommended. Instead, let it thaw naturally for 10 to 15 minutes at room temperature to reach the perfect consistency for scooping and savoring.
FAQs
Can I use fresh cranberries instead of canned cranberry sauce?
Fresh cranberries are quite tart and firm compared to canned cranberry sauce, which is sweetened and more of a jelly consistency. If you prefer using fresh cranberries, consider cooking them with sugar first to replicate the texture and sweetness needed for this salad.
Is there a dairy-free alternative for cream cheese and cool whip?
Yes! You can substitute dairy-free cream cheese made from nuts or soy and whip up coconut cream or a dairy-free whipped topping. Just keep in mind the texture might be slightly different, but the flavors will still shine through beautifully.
Can I make this recipe without nuts?
Absolutely! If you have nut allergies or simply don’t prefer pecans, you can omit them or replace them with seeds like sunflower or pumpkin seeds for a bit of crunch without compromising on texture.
How long does the Frozen Cranberry Fruit Salad Recipe last in the freezer?
Stored properly in an airtight container, this salad will maintain optimal flavor and texture for up to 1 month. Beyond that, the textures might start to change, but it should still be safe to consume for a bit longer.
Can I double the recipe?
Definitely! This recipe is perfect for scaling up if you’re serving a large crowd. Just make sure to use a bigger mixing bowl and freeze the salad in batches to ensure even freezing.
Final Thoughts
This Frozen Cranberry Fruit Salad Recipe truly is a treasure to have in your recipe collection, combining festive colors, delightful textures, and a perfect balance of sweet and tart flavors. Once you try it, you’ll find it hard to resist making it again and again for celebrations, potlucks, or simply as a refreshing treat on a warm day. So go ahead, gather your ingredients, and enjoy the magic of this simple yet wonderfully delicious salad!
Print
Frozen Cranberry Fruit Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes plus freezing time (several hours to overnight)
- Yield: 24 servings (approximately 24 cups)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Frozen Cranberry Fruit Salad is a refreshing and festive dessert perfect for holiday gatherings. Creamy softened cream cheese is blended with sugar and combined with whole cranberry sauce, crushed pineapple, chopped strawberries, pecans, and shredded sweetened coconut. Lightly folded in with cool whip, this mixture is spooned into liners and frozen until firm, creating a delightful, chilled treat that’s easy to make and sure to impress.
Ingredients
Base
- 1 (8-oz) package cream cheese, softened
- ½ cup sugar
Fruit and Nuts
- 1 (14-oz) can whole cranberry sauce
- 1 (8-oz) can crushed pineapple, drained
- ¾ cup chopped strawberries
- ½ cup chopped pecans
- ½ cup shredded sweetened coconut
Whipped Topping
- 1 (8-oz) carton cool whip, thawed
Instructions
- Prepare Cream Cheese Mixture: In a large bowl, beat the softened cream cheese and sugar together until the mixture is light and fluffy, ensuring a smooth base for the fruit salad.
- Add Fruits and Nuts: Fold in the whole cranberry sauce, drained crushed pineapple, chopped strawberries, chopped pecans, and shredded sweetened coconut into the cream cheese mixture. Stir well to combine all ingredients evenly.
- Incorporate Whipped Topping: Carefully fold the thawed cool whip into the fruit and cream cheese mixture, blending gently to maintain a light and airy texture without deflating the whipped topping.
- Freeze in Cups: Line muffin cups with paper or foil liners and spoon the fruit salad mixture into each cup. Place the filled cups in the freezer and freeze until the mixture is firm, typically several hours or overnight.
- Serve: Remove the frozen fruit salad cups from the freezer about 10 minutes prior to serving to allow them to soften slightly for easier eating and better flavor.
Notes
- The salad can be prepared a day ahead for convenience and deeper flavor melding.
- If pecans are unavailable or for a different texture, walnuts or almonds can be substituted.
- Ensure the cream cheese is softened at room temperature to avoid lumps when mixing.
- Allowing the frozen salad to soften slightly after removal from the freezer improves serving ease and taste.
- Use liners for muffin cups to help with easy removal and neat presentation.
