Frozen Fruit and Nut Salad Recipe
Frozen Fruit and Nut Salad Recipe photo by Taste of Home

Frozen Fruit and Nut Salad Recipe

Publisher Photo
For a cool treat, I serve this frozen salad. The fruit is so flavorful and is so easy to whip up.—Betty Shaw, Weirton, West Virginia
TOTAL TIME: Prep: 15 min. + freezing
MAKES:12-15 servings
TOTAL TIME: Prep: 15 min. + freezing
MAKES: 12-15 servings

Ingredients

  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (21 ounces) peach or cherry pie filling
  • 1 can (15 ounces) mandarin oranges, drained
  • 1 can (20 ounces) crushed pineapple, drained
  • 2/3 cup chopped pecans or walnuts
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Lettuce leaves, optional

Nutritional Facts

1 serving (1 piece) equals 239 calories, 9 g fat (4 g saturated fat), 9 mg cholesterol, 42 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, combine milk and pie filling. Add oranges, pineapple and nuts. Gently fold in whipped topping. Spread in a 13-in. x 9-in. pan. Cover and freeze. Remove from the freezer 15 minutes before serving. Cut into squares; serve on lettuce-lined plates if desired. Yield: 12-15 servings.
Originally published as Frozen Fruit Salad in Reminisce Extra February 1994, p47

Nutritional Facts

1 serving (1 piece) equals 239 calories, 9 g fat (4 g saturated fat), 9 mg cholesterol, 42 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Frozen Fruit and Nut Salad

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
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MY REVIEW
Reviewed Jul. 14, 2014

"This was great, big hit!"

MY REVIEW
Reviewed Apr. 1, 2011

"This is an excellent recipe. I made it as directed using peach pie filling. I chopped the peaches and the oranges before mixing. Then I spooned into muffin tins lined with paper liners and froze. The recipe made 22 individual salad/desserts. I plan to make a second batch using cherry pie filling to have enough for a large group dinner. Thanks for this easy, elegant and delish recipe."

MY REVIEW
Reviewed Apr. 13, 2010

"Yum, yum! This was very simple to make, but looks and tastes like it would be more time consuming. Thanks very much for this recipe. Definitely a keeper for the coming summer months."

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