This fruit salad is a family favorite handed down to me by my mother, Marjorie V. Hutchinson.

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Recipe Summary

prep:
15 mins
additional:
8 hrs 10 mins
total:
8 hrs 25 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat cream cheese in a large mixing bowl using an electric mixer until fluffy. Add sour cream, sugar, and salt; mix well.

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  • Drain pineapple, reserving the juice. Dip banana pieces into the pineapple juice and place in a bowl. Add cherries, oranges, and the pineapple.

  • Add marshmallows to the cream cheese mixture; fold in the fruit mixture. Grease a fluted tube pan with cooking spray and turn the fruit salad out into the pan.

  • Cover and freeze salad for at least 8 hours. Unmold and let stand at room temperature at least 10 minutes before cutting.

Cook's Note:

May also be made in an 8-inch square pan or 5-cup mold.

Nutrition Facts

194 calories; protein 2.8g; carbohydrates 23.4g; fat 10.6g; cholesterol 29mg; sodium 122.3mg. Full Nutrition
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