Instructions:
- In a large bowl, beat together the cream cheese and sugar until smooth and well combined.
- Gently fold in the beaten heavy cream until incorporated.
- Stir in the drained pineapple, mandarin oranges, and diced berries, making sure the fruits are evenly distributed.
- Sprinkle the chopped pecans and halved maraschino cherries over the mixture.
- To prevent the banana slices from browning, toss them with lemon juice in a small bowl, then fold them into the salad mixture gently.
- Spread the fruit salad evenly in a 9×13-inch pan. Cover and freeze for at least 4 hours, or until solid.
- Remove from the freezer and let it sit at room temperature for 10–15 minutes before serving. Cut into squares and enjoy!
Tips and Variations:
- For a lighter version, use lower-fat or Neufchâtel cheese instead of cream cheese and light whipped topping instead of heavy cream.
- Toasted pecans can enhance the natural nuttiness.
- Feel free to swap out the fruits based on what’s in season or your preferences. Peaches, mangoes, or a mix of berries are delightful alternatives.
- For an elegant touch, add a splash of rum or orange liqueur to the mixture.
- To ensure a creamy texture, pat dry any canned or frozen fruits before adding them.
For a visually appealing presentation, place each slice on a lettuce-lined plate.
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