Frozen Cranberry Fruit Salad

Name: Frozen Cranberry Fruit Salad
Prep time: 24 min
Total time: 24 min
Yield: 10 servings
Cuisine: American
Ingredients: 8 oz (1 block) (226 g) full-fat cream cheese, softened at room temperature; ¼ cup (30 g) powdered sugar, sifted if lumpy; 1 tbsp (15 ml) fresh lemon juice; ⅛ tsp (¾ g) fine salt; 14 oz (1 can) (397 g) whole-berry cranberry sauce, stirred in the can to loosen, or break up with a fork; 8 oz (1 small can) (227 g) canned crushed pineapple in juice, drained very well in a sieve, pressing out the liquid (about ¾ cup / 150 g drained); 2 medium (240 g) ripe bananas, peeled and cut into ¼-inch (6 mm) dice (about 1 cup); ½ cup (60 g) pecans, coarsely chopped (optional); 8 oz (1 tub) (227 g) frozen whipped topping, such as Cool Whip, thawed in the refrigerator (about 3 cups)

From the MyKitchenBank Kitchen

A creamy, sliceable make-ahead freezer salad that swirls tart whole-berry cranberry sauce into a cream cheese and whipped topping base. It's studded with pineapple, banana and pecans, and it's good as a holiday side or a light dessert.

Prep: 24 min
Cook: —
Wait: 6 hr 10 min
Total: 6 hr 34 min
Makes: 1 loaf (10 slices)

Jump to recipe ♡ Save

Ingredients

10 servings

8 oz (1 block) (226 g) full-fat cream cheese, softened at room temperature
¼ cup (30 g) powdered sugar, sifted if lumpy
1 tbsp (15 ml) fresh lemon juice
⅛ tsp (0.8 g) fine salt
14 oz (1 can) (397 g) whole-berry cranberry sauce, stirred in the can to loosen, or break up with a fork
8 oz (1 small can) (227 g) canned crushed pineapple in juice, drained very well in a sieve, pressing out the liquid (about ¾ cup / 150 g drained)
2 medium (240 g) ripe bananas, peeled and cut into ¼-inch (6 mm) dice (about 1 cup)
½ cup (60 g) pecans, coarsely chopped (optional)
8 oz (1 tub) (227 g) frozen whipped topping, such as Cool Whip, thawed in the refrigerator (about 3 cups)

Equipment (7)

9×5-inch (23×13 cm) loaf pan
Plastic wrap or parchment paper
Large mixing bowl
Electric hand mixer or stand mixer
Fine-mesh sieve
Rubber spatula
Sharp knife and cutting board

Steps

Before you start

Set the cream cheese out for 1 hour so it is fully soft. Cold cream cheese makes a lumpy base.
Thaw the whipped topping in the refrigerator overnight, or for about 4 hours. It should be soft but still cold.
Plan for at least 6 hours of freezing, or leave it overnight.
Use ripe bananas that are yellow with a few spots. Green ones are starchy, and very brown ones turn mushy.

1
Line the pan
- Line a 9×5-inch (23×13 cm) loaf pan with two crisscrossed sheets of plastic wrap, leaving at least 3 inches (8 cm) hanging over each side.
- Press the wrap into the corners.
+ Show details− Hide details
Ready when: The wrap lies flat in the corners with generous overhang on all four sides.
Tip: Use a little water on the pan to help the wrap cling.
2
Prep the fruit
- Tip the crushed pineapple into a fine-mesh sieve set over a bowl and press firmly with a spatula for 1 minute to remove the juice.
- In a medium bowl, toss the diced bananas with the lemon juice so they are fully coated.
+ Show details− Hide details
Ready when: The pineapple looks damp but no longer drips when pressed.
Tip: Extra pineapple juice makes the salad icy instead of creamy, so drain it well.
3
Beat the cream cheese
- In a large bowl, beat the softened cream cheese, powdered sugar and salt with an electric mixer on medium speed for 1 to 2 minutes, scraping the bowl once.
+ Show details− Hide details
Ready when: The mixture is smooth, fluffy and has no visible lumps of cream cheese.
Tip: Beat the cream cheese smooth before adding anything else. Lumps won't break up later.
4
Add cranberry sauce
- Add the cranberry sauce to the cream cheese mixture.
- Beat on low speed for about 15 seconds, just until the mixture is evenly pink with some whole berries still visible.
- You can also fold it in with a spatula.
+ Show details− Hide details
Ready when: The base is evenly pink-red with no white streaks.
Tip: Don't overbeat. The berries should stay mostly whole.
5
Fold in fruit and nuts
- Using a rubber spatula, fold in the drained pineapple, the lemon-tossed bananas and the pecans, if using.
- Fold gently for about 10 turns, until everything is evenly distributed.
+ Show details− Hide details
Ready when: Fruit and nuts are spread evenly throughout the base.
6
Fold in whipped topping
- Add the thawed whipped topping.
- Fold gently, scooping from the bottom and turning over, for about 20 turns.
- Stop when no white streaks remain.
+ Show details− Hide details
Ready when: The mixture is light, fluffy and a uniform pale pink.
Tip: Stirring hard deflates the topping, which makes the frozen salad dense.
7
Fill and cover
- Spoon the mixture into the lined pan and press it into the corners.
- Smooth the top with the spatula.
- Fold the overhanging plastic wrap over the surface, then cover the whole pan with another sheet of wrap.
+ Show details− Hide details
Ready when: The surface is level and fully covered by wrap.
Tip: Tap the pan on the counter twice to settle out large air pockets.
8
Freeze until firm
- Place the pan level in the freezer for at least 6 hours, or overnight.
+ Show details− Hide details
Ready when: The center feels completely firm when pressed through the wrap, with no soft spots.
9
Unmold and slice
- Let the pan sit on the counter for 10 minutes.
- Pull on the plastic overhang to lift the loaf out and peel off the wrap.
- Cut with a sharp knife dipped in hot water and wiped dry into 10 slices about ¾ inch (2 cm) thick.
- Serve right away.
+ Show details− Hide details
Ready when: The slices hold their shape but the knife glides through without cracking the loaf.
Tip: If the slices are too hard to cut, give them 5 more minutes. If they are too soft, they have stood too long, so return the loaf to the freezer for 15 minutes.

Good to know

Tips

Drain the pineapple thoroughly. Excess juice is the most common cause of icy texture.
Dice the bananas small, about ¼ inch (6 mm). Large chunks freeze rock hard.
Dip your knife in hot water and wipe it dry between slices for neat edges.
For a party, freeze the mixture in a paper-lined muffin tin for individual portions. Freeze for 4 hours and serve after 5 minutes at room temperature.

Make ahead

"Make the whole loaf up to 2 weeks ahead and keep it wrapped in the freezer. Slice it straight from the freezer after a 10-minute rest."

Storage & reheating

"Room temperature: serve within 15 minutes of removing from the freezer, since it softens quickly. Refrigerator: not recommended, but leftover slices keep up to 2 hours if chilled. Freezer: keep tightly wrapped in plastic and then foil for up to 2 weeks. Re-wrap leftover slices well. No reheating is needed; let slices sit at room temperature for 5 to 10 minutes before serving."

Substitutions

frozen whipped topping, such as Cool Whip → 2 cups (480 ml) cold heavy cream whipped to stiff peaks. Sweeten with 2 tbsp powdered sugar. The texture is richer and slightly firmer when frozen.
whole-berry cranberry sauce → jellied (smooth) cranberry sauce, 14 oz (397 g), mashed with a fork. The salad will be smoother and more uniformly pink, with no whole berries.
pecans → chopped walnuts. Use the same amount, or leave out for a nut-free salad.
full-fat cream cheese → mascarpone, 8 oz (226 g). Gives a milder, creamier flavor with less tang.