|Nutritional Guidelines (per serving)|
|Servings: 12 to 16 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 3g||10%|
|*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.|
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.
Gather the ingredients.
Lightly grease a 9 x 13 x 2-inch baking dish.
In a large bowl, combine the drained pineapple, cranberry sauce, sour cream, whipped topping, confectioners' sugar, and pecans, if using.
Spoon the fruit mixture into the prepared baking dish.
Freeze the fruit salad for several hours or overnight, or until solid.
To serve, cut the frozen salad into squares and arrange on salad greens.
Serve and enjoy!
- 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.
- 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.