Frozen Pineapple and Cranberry Salad

Frozen pineapple cranberry salad recipe

The Spruce / Katarina Zunic

Prep: 20 mins
Cook: 0 mins
Total: 20 mins
Servings: 12 to 16 servings
Nutrition Facts (per serving)
175 Calories
9g Fat
22g Carbs
4g Protein
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 175
% Daily Value*
Total Fat 9g 12%
Saturated Fat 4g 21%
Cholesterol 17mg 6%
Sodium 45mg 2%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 10%
Protein 4g
Calcium 61mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There's always a frozen fruit salad or gelatin salad on the Southern holiday table and this frozen pineapple cranberry salad is an excellent choice. Taking less than 30 minutes to make, you still have to plan ahead to let this dish have a chance to set in the refrigerator. Great to make ahead and let it sit in the fridge overnight so you have your hands free the day of making the holiday feast. 

A simple concoction of crushed pineapple, cranberry sauce, sour cream, whipped topping, confectioners sugar with pecans mixed in, this frozen fruit salad is refreshing, cool, and delicious. It's a nice addition to any holiday menu and the cranberries make it perfect for Thanksgiving or Christmas dinner. 

Feel free to replace the sour cream with more whipped topping or switch up the fruits. We have provided some variations below the recipe. 

Ingredients

  • 1 (20-ounce) can crushed pineapple (well-drained)
  • 2 (14-ounce) cans whole cranberry sauce
  • 16 ounces sour cream
  • 2 cups frozen whipped topping (thawed, or prepared Dream Whip)
  • 1/2 cup confectioners' sugar
  • 1/2 cup pecans or walnuts (coarsely chopped)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for frozen pineapple cranberry salad

    The Spruce / Katarina Zunic

  2. Lightly grease a 9 x 13 x 2-inch baking dish.

    Grease pan

    The Spruce / Katarina Zunic

  3. In a large bowl, combine the drained pineapple, cranberry sauce, sour cream, whipped topping, confectioners' sugar, and pecans, if using.

    Mix cranberry salad

    The Spruce / Katarina Zunic

  4. Spoon the fruit mixture into the prepared baking dish.

    Frozen pineapple cranberry salad

    The Spruce / Katarina Zunic

  5. Freeze the fruit salad for several hours or overnight, or until solid.

    Freeze

    The Spruce / Katarina Zunic

  6. To serve, cut the frozen salad into squares and arrange on salad greens.

    Frozen pineapple cranberry salad
    The Spruce Eats / Katarina Zunic

Tips

  • For individual servings, freeze the salad in lightly greased muffin cups or ramekins.
  • Freeze the salad in two 8 1/2 x 4 1/2-inch loaf pans. To serve, cut the frozen salad into 1-inch slices.

Recipe Variations

  • The pecans or walnuts add a crunch to the salad, but you could also include a cup of halved seedless grapes, red or green.
  • Some people like to add 2 to 3 cups of miniature marshmallows to their frozen fruit salad.
  • For a bigger salad, add a well-drained can of fruit cocktail or diced peaches.
  • Bananas can add extra sweetness and flavor—just stir a few mashed bananas into the mixture.
  • Change it up for a refreshing summer salad that's perfect for a picnic day by using strawberries and blueberries in place of the cranberries and pineapple.
  • Omit the sour cream and use all whipped cream.