Creamy Frozen Fruit Cups Recipe
Creamy Frozen Fruit Cups Recipe photo by Taste of Home

Creamy Frozen Fruit Cups Recipe

Publisher Photo
I love to prepare these cool, fluffy fruit cups to give a refreshing boost to many meals. They've been well received at family gatherings and summer barbecues. There's no last-minute fuss since you make them well in advance.
TOTAL TIME: Prep: 15 min. + freezing
MAKES:18 servings
TOTAL TIME: Prep: 15 min. + freezing
MAKES: 18 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 jar (10 ounces) maraschino cherries, drained
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 can (8 ounces) crushed pineapple, drained
  • 1/2 cup chopped pecans
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Fresh mint, optional

Nutritional Facts

1 serving (1 each) equals 161 calories, 9 g fat (5 g saturated fat), 14 mg cholesterol, 39 mg sodium, 20 g carbohydrate, 1 g fiber, 1 g protein.

Directions

  1. In a large bowl, beat the cream cheese and sugar until fluffy. Halve 9 cherries; chop the remaining cherries. Set aside halved cherries and 18 oranges for garnish. Add the pineapple, pecans and chopped cherries to cream cheese mixture.Fold in whipped topping and remaining oranges.
  2. Line muffin cups with paper or foil liners. Spoon fruit mixture into cups; garnish with reserved cherries and oranges. Freeze until firm. Remove from the freezer 10 minutes before serving. Top with mint if desired. Yield: 1-1/2 dozen.
Originally published as Creamy Frozen Fruit Cups in Taste of Home April/May 1999, p33

Nutritional Facts

1 serving (1 each) equals 161 calories, 9 g fat (5 g saturated fat), 14 mg cholesterol, 39 mg sodium, 20 g carbohydrate, 1 g fiber, 1 g protein.

Reviews for Creamy Frozen Fruit Cups

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 3, 2014

A friend from work has prepared this several times for our ladies' Christmas luncheon --- always a hit! This past season she spooned the mixture into a short-sided casserole pan, froze it till firm, and then served it up with an ice cream scoop after letting it stand at room temp for the recommended time. Super easy and way less prep on her part!

MY REVIEW
Reviewed Apr. 15, 2012

Wonderful, light, summer treat. Easy for make-ahead meals.

MY REVIEW
Reviewed Apr. 13, 2012

Awesome, not overly sweet, only made 14 for me. me

MY REVIEW
Reviewed Nov. 1, 2011

Easy to make and very delicious. Great to put in the freezer for later.

MY REVIEW
Reviewed Aug. 13, 2011

absolutely love them. Not too sweet, but creamy and perfect

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