Jun 012006
 
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Last week I went on the hunt for frozen fruit salads that I could make up and get into the freezer for our drop-in company. Both of the salads below turned out great and were big hits with our friends. One tip for salads: package them in portions that you will eat in one serving. Use the little freezer cups for individual servings. It’s a pain to thaw a giant salad so that you can carve off enough for your lunch – ha!
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Recipes

1

2

3

4

5

6

Servings

24

48

72

96

120

144

Ingredients
Cream cheese

8 oz.

16 oz.

24 oz.

32 oz.

40 oz.

48 oz.

Sugar

3/4 C.

1-1/2 C.

2-1/4 C.

3 C.

3-3/4 C.

4-1/2 C.

Thawed frozen sliced strawberries, undrained

16 oz.

32 oz.

48 oz.

64 oz.

80 oz.

96 oz.

Canned crushed pinepapple, drained

20 oz.

40 oz.

60 oz.

80 oz.

100 oz.

120 oz.

Chopped pecans

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Bananas, quartered and sliced

2

4

6

8

10

12

Whipped topping, thawed

8 oz.

16 oz.

24 oz.

32 oz.

40 oz.

48 oz.

Assembly Directions:
Cream together cream cheese and sugar with mixer. Add remaining ingredients by hand.

Freezing Directions:
Pour into 9×13 pan or freezer container. Seal, label and freeze.

Serving Directions:
Thaw slightly and enjoy!

Comments:
You can also put the fruit salad into individual freezer containers for a quick lunch or picnic!

Nutritional Info:
Per Serving: 283 Calories; 15g Fat (45.1% calories from fat); 3g Protein; 38g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 62mg Sodium.
Exchanges: 1-1/2 Fruit; 3 Fat; 1 Other Carbohydrates.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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