Frozen Fruit Salad Recipe
Back in the 1950's and 1960's whipped cream salads frozen in cans were the rage. Everybody did it. (A lot of the cooks I know also made sweet breads in metal cans). All you have to do to serve is push the salad from the can and slice into circles. Easy to make, your family and friends will love it.
Things You Will Need
1- 8 oz. can crushed pineapple packed in juice
1- 8 oz. container soft-style cream cheese, at room temperature
1-cup sour cream
1/2-teaspoon vanilla extract
2- cups strawberries, chopped
1/2-cup chopped pecans or walnuts
3 -empty cans, they need to be about 12 or 14 ounce size
9x5x3 loaf pan
Step 1Drain pineapple, save 2-tablespoons of the juice.
In a medium bowl and an electric mixer on high beat, 2 tablespoons pineapple juice, cream cheese, sour cream, sugar, and vanilla until fluffy and smooth. Fold in the strawberries, pineapple and chopped nuts.
Step 2Spoon the mixture evenly into the 3 cans. Or, if you'd like spoon into a 9x5x3 loaf pan. Cover and freeze for 6 hours.
Step 3Remove from freezer 30 to 35 minutes before serving. I needs to thaw some before slicing. This gives you time to wash the lettuce and arrange on salad plates. To remove salad from cans, remove the bottom, run a knife around the inside if needed. Cut into even circles and place a top the lettuce.
Decorate with slices of fresh fruit, like strawberries if you desire.
Makes about 8 serving.
Tips & Warnings
You can also use, low fat or reduced fat cream cheese and sour cream.
Sunflower seeds work well too.
Don't throw out leftover pineapple juice add it to ice tea. A refreshing treat.
Other fruit can be used in this as well, like grapes and bananas