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Cool and Creamy Fruit Salad

My mom found this recipe in a magazine 25 years ago, and my family has been enjoying it ever since. I refrigerate it overnight before serving. It looks especially pretty in a trifle dish. —Susan Schiller, Tomahawk, Wisconsin
  • Total Time
    Prep/Total: 30 min.
  • Makes
    12 servings

Ingredients

  • 1 package (8 ounces) reduced-fat cream cheese
  • 2 teaspoons grated lemon zest
  • 1 tablespoon lemon juice
  • 1/2 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 2 cups fresh or frozen sliced peeled peaches, thawed
  • 2 cups fresh blueberries
  • 2 cups sliced fresh strawberries
  • 2 cups green grapes, halved
  • 2 tablespoons chopped pecans

Directions

  • In a large bowl, beat cream cheese, lemon zest and juice until blended. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into cream cheese mixture.
  • Layer fruit in a 2-qt. glass bowl; spread cream cheese mixture over top. Refrigerate, covered, until serving or up to 24 hours. Just before serving, sprinkle with pecans.

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