If you’ve ever wished for a dessert that’s as refreshing as it is easy to make, this Frozen Fruit Salad is about to become your new go-to favorite. Bursting with juicy strawberries, tangy pineapple, and creamy bananas, all folded into a rich cream cheese and whipped topping base, this frosty treat hits all the right notes. It’s ready in just a few steps—no baking required! Perfect for those impossibly busy weeknights or whenever you need a make-ahead dessert that will delight kids and grown-ups alike.
Why You’ll Love This Recipe
- Ridiculously Simple: Everything comes together in one bowl, and the prep takes just a few minutes. It’s practically effortless—no fancy equipment, no stove, no stress.
- Perfect Texture: The frozen creamy base delivers an almost ice cream-like experience, studded with bright pops of fruit in every slice.
- Crowd-Pleaser: It’s nostalgic, it’s colorful, and it’s always met with smiles at potlucks, cookouts, or family dinners. Even picky eaters love it!
- Make-Ahead Magic: You can whip it up the night before and relax. It’s ready for you—just slice, serve, and enjoy.
Ingredients You’ll Need
Here’s what you need to make this Frozen Fruit Salad absolutely irresistible, along with a few notes to help you make the most of each ingredient:
- Strawberries: Fresh and diced for that juicy, sweet flavor and a gorgeous pop of color. Tip: If they’re in season, use the ripest you can find—frozen works in a pinch, but fresh gives the best texture.
- Cream Cheese: Softened to create a luscious, tangy base that holds all the fruit together. Room temperature is key—this prevents lumps and makes mixing a breeze.
- Crushed Pineapple: Adds a tropical tang and moistens the mixture. Be sure to drain it well, or the salad can get watery!
- Bananas: Sliced or chopped for extra sweetness and a soft, creamy bite. Use ripe but not overripe bananas for the perfect texture.
- Whipped Topping: Brings the lightness and dreamy fluffiness. Store-bought whipped topping works great for convenience, but homemade whipped cream can be swapped in if you prefer.
- Extra Whipped Topping: For serving, because a little more creaminess never hurt anyone.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Life’s too short for boring desserts, so feel free to play! Here are some fun ways to customize your frozen fruit salad:
- Berry Bonanza: Add blueberries, raspberries, or blackberries along with (or instead of) strawberries.
- Mix up the Pineapple: Swap crushed pineapple for mandarin orange segments, but be sure to drain well.
- Nutty Crunch: Throw in a handful of chopped pecans or walnuts before freezing for a delightful crunch.
- Add Mini Marshmallows: Stir in mini marshmallows for a nostalgic, “fluffy salad” twist—especially popular with kids!
- Coconut Dream: Sprinkle in shredded coconut for a touch of the tropics.
How to Make Frozen Fruit Salad
Here’s how to pull this off, even on those nights when there’s barely a free moment.
Step 1: Make the Creamy Base
In a large bowl, beat the softened cream cheese together with the diced strawberries using an electric mixer. This might seem unusual—mixing fruit right into the cream cheese—but trust the process. It smooths out creamy and gorgeous, flecked with little strawberry jewels.
Step 2: Stir in the Fruit and Fluff
Grab a spatula or a sturdy wooden spoon and gently fold in the well-drained crushed pineapple, chopped bananas, and (most of) the whipped topping. Mix just until combined; don’t overmix, or the salad can become too dense.
Step 3: Freeze and Forget
Spread this luscious mixture evenly into a 9×13-inch pan. Level out the top with a spatula. Cover tightly and tuck it in the freezer, leaving it to set until completely solid—overnight works best.
Step 4: Serve and Savor
When you’re ready to dig in, take the salad out and let it thaw for about 10-15 minutes. This softens it just enough to slice neatly into squares. Top each piece with a generous dollop of extra whipped topping and savor every creamy, fruity bite.
Pro Tips for Making the Recipe
- Drain the Pineapple: Too much liquid can lead to icy patches. Press the pineapple gently in a sieve to get as much juice out as possible.
- Soften the Cream Cheese: Let it sit out for an hour before starting for easy mixing and a super creamy result.
- Don’t Overmix: Fold gently once the final ingredients go in, just until everything comes together.
- Slice with a Warm Knife: Run your knife under hot water for clean, easy slicing right out of the freezer.
How to Serve
This Frozen Fruit Salad is lovely served in neat squares right from the pan, topped with a cloud of extra whipped topping. For something extra-special at a party, use an ice cream scoop for round quenelles and sprinkle with chopped nuts, shredded coconut, or extra fresh berries. It’s excellent as a standalone dessert, but pairs beautifully alongside grilled meats, barbecue mains, or even a festive brunch. If making for a celebration, a drizzle of honey over each piece turns this simple treat into an elegant finish.
Make Ahead and Storage
Storing Leftovers
Cover the pan tightly with foil or plastic wrap and store in the freezer for up to a week. For easy access, pre-cut squares and simply take out what you need.
Freezing
This recipe was designed for the freezer! You can even portion it into cupcake liners or small containers for individual servings.
Reheating
No reheating required, but remember to let it sit out for 10–15 minutes before serving so it softens slightly—this brings out the creaminess and makes slicing a breeze.
FAQs
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Can I use frozen strawberries instead of fresh?
Absolutely. Let them thaw and drain any excess liquid before adding to the cream cheese. Frozen berries tend to be a bit juicier, so draining prevents your salad from becoming icy.
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What if I don’t have cream cheese?
You can substitute Greek yogurt or mascarpone for a different flavor profile, though it will be a little less rich. The end result is still deliciously creamy!
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How far in advance can I make this salad?
Frozen fruit salad can be made up to 3 days in advance. Just keep it tightly covered in the freezer until you’re ready to serve—perfect for planning ahead.
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Can I use fresh whipped cream instead of whipped topping?
Yes! Whip heavy cream to stiff peaks and gently fold it in. Keep in mind, it may freeze a bit firmer than whipped topping, but the flavor will be outstanding.
Final Thoughts
There’s something magical about this Frozen Fruit Salad recipe—it’s pure nostalgia in every frosty, creamy bite but with the freshness and color that truly feels special. It’s the kind of recipe that invites you to get creative, have fun, and enjoy every step. If you’re craving a make-ahead treat that comes together in minutes and never fails to please, don’t wait—grab those everyday ingredients and give it a try tonight. Enjoy the chill!
Print
Frozen Fruit Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 8-24 hours (including freezing time)
- Yield: 10 servings 1x
- Category: Desserts
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Description
This refreshing Frozen Fruit Salad combines sweet strawberries, tangy pineapple, creamy bananas, and smooth cream cheese, all folded into a luscious whipped topping and frozen into sliceable squares. Perfect for summer gatherings or as a cool, make-ahead treat for any occasion.
Ingredients
Dairy & Cream
- 1 (8-oz) package cream cheese, softened
- 2 cups whipped topping, plus more for serving
Fruits
- 1 pint strawberries, diced
- 1 (20 oz) can crushed pineapple, drained
- 2 bananas, chopped or sliced
Instructions
- Beat Cream Cheese and Strawberries: In a large bowl, use an electric mixer to beat together the softened cream cheese and diced strawberries until well combined and creamy.
- Add Remaining Fruits: Gently stir in the drained crushed pineapple and chopped bananas using a spatula or wooden spoon, ensuring all fruits are evenly distributed.
- Fold in Whipped Topping: Add the whipped topping to the mixture and carefully fold until everything is completely combined, maintaining a light and airy texture.
- Freeze the Salad: Pour the fruit mixture into a 9×13-inch pan, spreading it evenly. Place the pan in the freezer and chill until solid, which can take up to 24 hours.
- Serve: Before serving, let the frozen salad thaw at room temperature for 10-15 minutes to allow easy slicing. Cut into squares and serve with additional whipped topping if desired.
Notes
- Use fresh fruit for best flavor, but thawed frozen fruit can be substituted.
- For easier mixing, ensure cream cheese is softened to room temperature.
- Freeze overnight or up to 24 hours for the firmest texture.
- Leftovers can be stored in the freezer, wrapped tightly to prevent freezer burn.
- Optional: Add nuts or mini marshmallows for added texture.
Nutrition
- Serving Size: 1 square (about 1/10 of pan)
- Calories: 185
- Sugar: 18g
- Sodium: 115mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 23mg
