Frozen Pineapple and Cranberry Salad

Frozen pineapple cranberry salad recipe

The Spruce Eats / Katarina Zunic

  • Total: 20 mins
  • Prep: 20 mins
  • Cook: 0 mins
  • Yield: 12 to 16 servings
Nutritional Guidelines (per serving)
175 Calories
9g Fat
22g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 12 to 16 servings
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.

The frozen fruit salad is 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. 

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 Eats / Katarina Zunic
  2. Lightly grease a 9 x 13 x 2-inch baking dish.

    Grease pan
    The Spruce Eats / 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 Eats / Katarina Zunic
  4. Spoon the fruit mixture into the prepared baking dish.

    Frozen pineapple cranberry salad
    The Spruce Eats / Katarina Zunic
  5. Freeze the fruit salad for several hours or overnight, or until solid.

    Freeze
    The Spruce Eats / 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
  7. Serve and enjoy!

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

  • For crunch, use pecans,walnuts, or 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.