Frozen (Recipe: Frozen Fruit Salad)
Syrup and Biscuits
Syrup and Biscuits
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  • Peaches, cherries, grapes, pears and pineapple, with some help from marshmallows, gang up on cream cheese and fresh whipped cream to form a most pleasant summer treat.
  • 1 Instead of portioning out individual servings in paper baking cups, the entire fruit salad may be spread in a 9X11 pan and frozen. It might need to thaw slightly before slicing. Serve while still frozen. If using canned peaches, I prefer to get sliced peaches and then dice them into about 1 inch cubes. I find canned diced peaches too soft.
  • 18 ounce cream cheese, softened
  • 11/2 cup confectioners sugar
  • 11/3 cup mayonnaise
  • 11 1/2 teaspoon vanilla extract
  • 11/2 teaspoon almond extract
  • 11/2 cup maraschino cherries, drained
  • 11 cup crushed pineapple, drained
  • 130 ounces can fruit cocktail, drained
  • 18 ounce can peaches, diced and drained
  • 12 1/2 cups miniature marshmallow
  • 11/2 cup whipping creamWhip softened cream cheese and powdered sugar. Blend in mayonnaise. When well blended, add flavorings. Fold in drained fruits and marshmallows.
  • 1 Whip cream until stiff peaks form. Gently fold in. Don’t stir. I put in a couple of drops of red food coloring to tint it pink. Scoop into paper baking cups. Freeze overnight. Remove paper baking cups before serving.



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