Creamy, fruity, and chilled until it’s sliceable, this quick and easy frozen fruit salad is one of those old-school, make-ahead desserts that always disappears fast. It’s cool and refreshing, with bright pops of fruit tucked into a fluffy, creamy base that tastes like summer even when it’s cold outside.
This is the kind of recipe you make once and then keep in your back pocket. It works for potlucks, weeknight desserts, holiday tables, and those “I need something sweet but I don’t want to bake” moments. And because it’s served cold, it’s a great option when your kitchen is already busy.
The best part? You don’t need fancy ingredients or special equipment. A bowl, a spatula, and a freezer-safe dish are all it takes.
YOU WILL LOVE THIS QUICK & EASY FROZEN FRUIT SALAD
NO-BAKE SIMPLE: No oven, no stovetop, no stress. Mix, chill, and it’s ready when you are.
MAKE-AHEAD FRIENDLY: Freeze it the day before, slice it when guests show up. It stays pretty and holds its shape.
CREAMY + FRUITY: The combo of fluffy cream and juicy fruit hits that perfect “dessert salad” sweet spot.
EASY TO CUSTOMIZE: Swap the fruit, add nuts, skip the marshmallows, stir in coconut. You can make it your own without messing it up.
SERVES A CROWD: One dish makes plenty, and it’s simple to double if you’re feeding a big group.
WHAT IS FROZEN FRUIT SALAD?
Frozen fruit salad is a classic, creamy fruit dessert that gets chilled until firm. Some versions scoop like ice cream. This one freezes into a soft, sliceable texture—think of it like a fruity, fluffy freezer dessert you can cut into squares.
The base is usually made from a combination of cream cheese and a whipped topping, plus a little sweetness to balance the tang. Then you fold in well-drained fruit (this part matters) so you get little bursts of pineapple, cherries, and mandarin oranges in every bite.
It’s not a crunchy fruit salad. It’s not a bowl of chopped fresh fruit either. It’s its own thing. Cold, creamy, and perfect for warm weather… and honestly, pretty welcome on a holiday plate too.
FROZEN FRUIT SALAD INGREDIENTS
Every ingredient in this recipe has a job to do. Keep it simple, drain the fruit well, and you’ll get that smooth, creamy texture that freezes beautifully.
You’ll need:
Dairy
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8 ounces cream cheese, softened
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8 ounces whipped topping, thawed (one tub)
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½ cup sour cream (adds tang and keeps the texture creamy)
Sweeteners + Flavor
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⅓ cup powdered sugar
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1 teaspoon vanilla extract
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1 tablespoon lemon juice (fresh is great, bottled works too)
Fruit
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1 (20-ounce) can pineapple chunks, well drained
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1 (15-ounce) can mandarin oranges, well drained
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1 (10-ounce) jar maraschino cherries, drained and chopped
Mix-Ins
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1½ cups mini marshmallows
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½ cup chopped pecans (optional, but adds great texture)
A quick note about the fruit
Canned fruit is the easiest choice here because it’s consistent and soft enough to fold into the creamy mixture without turning to mush. The key is draining it thoroughly so your salad freezes firm instead of icy.
INGREDIENT SUBSTITUTIONS AND ADDITIONS
You can switch things up without turning this into a totally different recipe. Just keep the ratios close and pay attention to moisture.
WHIPPED TOPPING: You can use homemade whipped cream, but it won’t hold as long in the freezer and can get a little icy when thawed. If you do use homemade, whip it to stiff peaks and fold gently.
SOUR CREAM: Greek yogurt works if you want a slightly tangier flavor. Use full-fat for the best texture.
CREAM CHEESE: Full-fat cream cheese gives the best results. Reduced-fat can work, but the final texture is usually a little less rich and a touch more icy.
PINEAPPLE: Crushed pineapple is fine, but drain it extra well. Press it in a strainer to squeeze out as much juice as possible.
MANDARIN ORANGES: These are classic, but you can swap for well-drained canned peaches or fruit cocktail. If you use fruit cocktail, chop any larger pieces so everything freezes evenly.
CHERRIES: Maraschino cherries add that sweet, nostalgic flavor. If you prefer less sweetness, use well-drained canned cherries and chop them small.
NUTS: Pecans are great, walnuts work too. If you’re serving kids or anyone who doesn’t love nuts, skip them and add extra marshmallows.
COCONUT: Add ½ cup sweetened shredded coconut for a fun twist.
EXTRA COLOR: A handful of finely diced strawberries (fresh or thawed/frozen) can be delicious, but blot them dry first. Too much liquid will change the texture.
HOW TO MAKE FROZEN FRUIT SALAD
This comes together quickly, but each step helps you get that fluffy, creamy texture that freezes nicely.
STEP ONE: Prep the pan
Line a 9×5-inch loaf pan with parchment paper, leaving some overhang so you can lift the salad out later. You can also use an 8×8-inch pan if you’d rather cut it into squares.
PRO TIP: A light spritz of cooking spray under the parchment helps it stay put when you spread the mixture.
STEP TWO: Drain the fruit really well
Drain the pineapple, mandarin oranges, and cherries. Then take it one step further: spread the fruit on a few layers of paper towels and gently pat it dry.
This takes two minutes and saves the whole recipe.
OUR RECIPE DEVELOPER SAYS
If the fruit is too wet, the salad can freeze with icy pockets and won’t slice cleanly. Dry fruit equals a creamy, smooth finish.
STEP THREE: Beat the cream cheese
In a large mixing bowl, beat the softened cream cheese until smooth. You want it creamy and lump-free before you add anything else.
STEP FOUR: Add the flavor and sweetness
Mix in the sour cream, powdered sugar, vanilla extract, and lemon juice. Beat again until the mixture looks fluffy and smooth.
STEP FIVE: Fold in the whipped topping
Add the whipped topping and fold gently with a spatula. Don’t stir aggressively—folding keeps the mixture light.
STEP SIX: Add fruit and mix-ins
Fold in the drained fruit, mini marshmallows, and pecans (if using). Mix just until everything is evenly distributed.
STEP SEVEN: Freeze until firm
Spread the mixture into your prepared pan. Smooth the top, cover tightly with plastic wrap, then freeze for at least 6 hours (overnight is best).
PRO TIP: Press the plastic wrap directly onto the surface before covering the pan. This helps prevent freezer crystals on top.
STEP EIGHT: Slice and serve
Lift the frozen salad out using the parchment overhang. Let it sit at room temperature for 8 to 12 minutes, then slice into thick pieces.
If it’s very firm, run a knife under warm water, wipe it dry, and slice. Clean cuts every time.
HOW TO GET THE BEST TEXTURE
Frozen desserts can go from “creamy and perfect” to “icy and crumbly” with just a little extra moisture. These small tips make a big difference.
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Soften the cream cheese fully. If it’s still cold, you’ll fight lumps the whole time.
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Dry the fruit. Drain, then pat dry. This is the biggest factor in how it freezes.
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Fold, don’t stir. The whipped topping keeps it airy. Heavy stirring knocks out the fluff.
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Freeze tightly covered. Air in the freezer can dry out the top and add crystals.
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Let it sit before slicing. A short rest makes it sliceable and creamy instead of rock hard.
EASY VARIATIONS (SO YOU CAN CHANGE IT UP)
If you love the creamy fruit base but want a different vibe, try one of these. Same method. Same easy steps.
Strawberry Cheesecake Style
Swap the mandarin oranges for chopped strawberries (blotted dry). Add an extra ¼ teaspoon vanilla and a pinch of salt. If you want a “crust” feel, sprinkle crushed graham crackers on the bottom of the lined pan before adding the mixture.
Tropical Twist
Use pineapple, mandarin oranges, and diced mango (thawed frozen mango works, but blot it dry). Add shredded coconut and skip the cherries if you want it less sweet.
Citrus-Lover Version
Add a little orange zest to the cream cheese mixture and increase lemon juice to 2 tablespoons. This version tastes extra bright and fresh.
Kid-Friendly Rainbow
Use fruit cocktail (drained well), add mini marshmallows, and skip the nuts. Slice into small squares and serve right from the freezer for a fun, colorful treat.
TROUBLESHOOTING THIS FROZEN FRUIT SALAD
Too icy:
This usually means the fruit was too wet. Next time, drain longer and pat dry. You can also add an extra 2 tablespoons sour cream to help keep it creamy.
Too soft to slice:
It may not have frozen long enough, or the freezer door was opened often. Freeze overnight, and make sure it’s covered tightly.
Cream cheese lumps:
The cream cheese wasn’t soft enough. Let it sit at room temperature for 30 to 45 minutes before mixing, or microwave it (out of the foil!) in 10-second bursts until soft.
Watery streaks when thawing:
That’s fruit juice. Again, drying the fruit helps. Also, don’t let it sit out too long before serving.
HOW TO SERVE
This dessert looks simple, but it can be dressed up fast.
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Slice and serve on a chilled plate with a few extra cherries on top.
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Sprinkle toasted coconut or chopped nuts over each piece.
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Drizzle with a tiny bit of honey right before serving.
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Add a dollop of whipped topping and a pinch of lemon zest for a “fancier” look.
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Serve alongside cookies or a light cake if you’re building a dessert table.
If you’re serving it at a party, you can also cut it into small squares and set them on a tray lined with parchment. Keep the tray in the freezer until the last minute so the pieces hold their shape.
HOW TO STORE FROZEN FRUIT SALAD
This is one of those recipes that’s actually better when it’s made ahead.
MAKE AHEAD
Make it up to a week ahead and keep it covered in the freezer. If you’re using a loaf pan, you can lift it out once frozen solid, wrap the whole block tightly, and return it to the freezer. That frees up your pan and saves space.
IN THE FREEZER
Store tightly wrapped for up to 1 month for the best flavor and texture. It can last longer, but the top may start to dry out and the fruit flavor can fade.
PRO TIP: Wrap it in plastic wrap, then wrap again in foil. Double wrapping helps prevent freezer burn.
IN THE FRIDGE
This isn’t a great fridge dessert because it softens quickly. If you thaw it completely, it turns into a creamy fruit fluff (still tasty), but it won’t slice like the frozen version.
If you do want it softer, thaw in the refrigerator for 30 to 45 minutes and serve in bowls.
FROZEN FRUIT SALAD FAQS
Can I use frozen fruit instead of canned?
Yes, with one big rule: thaw it completely and blot it dry. Frozen fruit releases more liquid than canned fruit, so you really need to press out extra moisture or the salad will freeze icy.
Do I have to use marshmallows?
No. They add sweetness and that classic “dessert salad” vibe, but you can skip them. If you leave them out, you may want to add an extra tablespoon of powdered sugar, depending on how sweet you like it.
Can I make this in a 9×13 pan?
You can, but the layer will be thinner. It’s still good, just more like small squares. If you want thicker slices, stick with a loaf pan or an 8×8 pan.
How long should it sit before serving?
About 8 to 12 minutes at room temperature is perfect for slicing. If you’re serving it in bowls, you can let it sit a bit longer so it scoops easily.
What’s the best way to slice it cleanly?
Use a sharp knife warmed under hot water. Wipe it dry between slices. It sounds fussy, but it’s quick and the slices look so much nicer.
Can I add bananas?
I don’t recommend it for freezing. Bananas tend to brown and can get a strange texture once thawed.
Quick & Easy Frozen Fruit Salad Recipe
Ingredients
- 8 ounces cream cheese softened
- ½ cup sour cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 8 ounces whipped topping thawed
- 1 20-ounce can pineapple chunks, drained and patted dry
- 1 15-ounce can mandarin oranges, drained and patted dry
- 1 10-ounce jar maraschino cherries, drained, chopped, and blotted dry
- 1½ cups mini marshmallows
- ½ cup chopped pecans optional
Instructions
- Line a 9×5-inch loaf pan (or an 8×8-inch pan) with parchment paper, leaving overhang for easy lifting.
- Drain all fruit very well. Spread on paper towels and pat dry to remove excess moisture.
- In a large bowl, beat softened cream cheese until smooth.
- Mix in sour cream, powdered sugar, vanilla extract, and lemon juice. Beat until creamy and well combined.
- Add whipped topping and fold gently until the mixture is light and fluffy.
- Fold in dried fruit, marshmallows, and pecans (if using).
- Spread mixture into the prepared pan. Smooth the top and press plastic wrap directly onto the surface. Cover tightly.
- Freeze at least 6 hours, preferably overnight.
- Lift out using parchment overhang. Let sit 8 to 12 minutes, then slice and serve.
Notes
Nutrition
If you’re the kind of person who likes a dessert that’s already done before the day gets busy, this one fits right in. Mix it up, freeze it, and you’ve got a sweet, creamy treat ready whenever you need it.
