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Frozen Fruit and Nut Salad

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


  • 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


  • 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.

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Average Rating:
  • AuntNell
    Nov 28, 2014

    My sister in law made this recipe with the cherry pie filling and it was the biggest hit at Thanksgiving. It would be a refreshing summer dessert and it is a colorful dessert for the holidays as well. This will be a frequent go-to recipe. Thanks so much for sharing!

  • MarineMom_texas
    Oct 26, 2014

    We loved this recipe and like to eat it as a dessert. Delicious. I used low fat ingredients with no noticeable flavor difference. We loved it and I will be making this again. I highly recommend this recipe as a Volunteer Field Editor.

  • angela32
    Jul 14, 2014

    This was great, big hit!

  • coolbutterfly
    Oct 6, 2011

    No comment left

  • Domino Mom
    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.

  • NanDepew
    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.

  • my3dogdays
    Jun 22, 2008

    No comment left