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.
This frozen fruit salad is a nice addition to any holiday menu, especially Thanksgiving or Christmas. The cranberries make it perfect for Thanksgiving or Christmas dinner. Feel free to replace the sour cream with more whipped topping.
Use pecans or walnuts for crunch, 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; stir a few mashed bananas into the mixture.
- 1 (20 oz) can crushed pineapple, well drained
- 2 (14 oz) cans whole cranberry sauce (2 cans=28 ounces)
- 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, or more, optional
- Lightly grease a 9-by-13-by-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.
For individual servings, freeze the salad in lightly greased muffin cups or ramekins.
Freeze the salad in two 8 1/2-by-4 1/2-inch loaf pans. To serve, cut the frozen salad into 1-inch slices.