Old-Fashioned Frozen Fruit Salad

Frozen Fruit Salad
Photo: Diana Rattray
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: 8 Bowls (8 Servings)
Nutritional Guidelines (per serving)
445 Calories
39g Fat
23g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 Bowls (8 Servings)
Amount per serving
Calories 445
% Daily Value*
Total Fat 39g 50%
Saturated Fat 14g 72%
Cholesterol 67mg 22%
Sodium 265mg 12%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 2%
Protein 3g
Calcium 47mg 4%
*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.)

This old-fashioned frozen fruit salad will remind you of your grandmother's salad. It is a very easy preparation, and it makes an excellent fruit salad for a holiday menu. The salad is delicious with a ham or turkey Thanksgiving or Christmas dinner. 

Use canned fruit cocktail or use a combination of your favorite canned fruits. Dice a combination of pineapple chunks, peaches, maraschino cherries, pears, and apricots.

This frozen fruit salad recipe was adapted from a 1950s newspaper clipping.

See the variations below the recipe for an ambrosia-style fruit and nut combination and some substitution ideas.


  • 1 cup heavy cream or whipping cream, chilled
  • 2 small packages (3 ounces each) cream cheese, softened
  • 1 cup mayonnaise
  • 1/2 cup maraschino red cherries, quartered
  • 1/2 cup green maraschino cherries, quartered (or use all red)
  • 1 can fruit cocktail (16 or 20-ounce size), drained
  • 2 1/2 cups diced marshmallows, about 24 marshmallows

Steps to Make It

  1. In a small bowl with an electric mixer, beat the chilled heavy cream to stiff peaks.

  2. In a large mixing bowl with an electric mixer, beat together the cream cheese and mayonnaise. Fold in the whipped cream, cherries, drained fruit cocktail, and marshmallows. Turn the mixture into a 1-quart freezer container or loaf pan.

  3. Garnish with additional maraschino cherries or pecan halves.

  4. Freeze the salad until firm. Turn out of the container and slice to serve.


  • Add about 1/2 cup of toasted pecan or walnut halves to the fruit mixture.
  • Ambrosia Frozen Fruit Salad: Use 1 cup of drained mandarin orange slices, 1/2 cup flaked coconut, 1/2 cup of chopped pecans, an 8-ounce can of pineapple chunks, 1/4 cup of maraschino cherries, and 1/4 cup of halved seedless grapes.
  • From a reader: Freeze the salad in a large empty juice can. Run hot water over the sides of the can, remove one end with a can opener, and it will slide out easily. The can also leave some nice slicing marks on the salad.
  • Substitute Miracle Whip Salad Dressing for the mayonnaise.
  • For a sweeter salad mixture, add about 1/4 to 1/2 cup of powdered sugar.
  • Use 2 cups of thawed whipped topping or prepared Dream Whip instead of freshly whipped cream.