Frozen Fruit Salad Ring Recipe

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This tasty make-ahead salad from Carol Heath of Fayetteville, Georgia is an appealing addition to a buffet table. For pretty presentation, Carol serves it on a bed of lettuce and garnishes it with fresh strawberries.
TOTAL TIME: Prep: 10 min. + freezing
MAKES:12-14 servings
TOTAL TIME: Prep: 10 min. + freezing
MAKES: 12-14 servings


  • 1 package (8 ounces) cream cheese, softened
  • 1 cup mayonnaise
  • 1/3 cup sugar
  • 1 teaspoon white vinegar
  • 3 to 4 drops green food coloring, optional
  • 1 can (30 ounces) fruit cocktail, drained
  • 1-1/2 cups miniature marshmallows
  • 1/2 cup chopped pecans
  • 1 cup heavy whipping cream, whipped

Nutritional Facts

1 slice: 339 calories, 28g fat (9g saturated fat), 47mg cholesterol, 146mg sodium, 22g carbohydrate (19g sugars, 1g fiber), 2g protein.


  1. In a large bowl, beat the cream cheese, mayonnaise and sugar until smooth. Add vinegar and food coloring if desired and mix well. Fold in fruit cocktail, marshmallows, pecans and whipped cream.
  2. Spoon into a 2-qt. ring mold or fluted tube pan that has been coated with cooking spray. Cover and freeze for up to 2 months. Just before serving, invert onto a platter. Cut into 1-in. slices. Yield: 12-14 servings.
Originally published as Frozen Fruit Salad Ring in Quick Cooking January/February 1999, p36

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