Frozen Fruit Salad Ring Recipe

Publisher Photo

Frozen Fruit Salad Ring Recipe

Be the first to add a review
Publisher Photo
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.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 10 min. + freezing
MAKES:
12-14 servings
TOTAL TIME:
Prep: 10 min. + freezing

Ingredients

  • 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

Directions

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.
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

Nutritional Facts

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFrozen Fruit Salad Ring

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review