Tuesday, March 6, 2012

Frozen Fruit Salad

I remember my mom making this salad when I was a small girl.

She hasn't made it in a L.O.N.G. time.

And neither have I.

But I made it early this week;  and it's good.

I should make it more often!

It makes a large amount, so it's great for taking along to a gathering.

But if you're not going to a gathering anytime soon, still make it.

Freeze it in 2 different containers . . .one for now and one for later!

Mom's Frozen Fruit Salad

6 bananas, sliced
1/2 cup lemon juice (can be bottled if you prefer)
1 1/2 cups sugar*
20 oz can of crushed pineapple
8 oz jar maraschino cherries, chopped
1 cup pecans, chopped, if desired
1 pt. sour cream
12 oz container cool whip, thawed

Place banana slices in a large bowl and pour in lemon juice.  Toss to coat.  Add the sugar, pineapple, chopped cherries and the pecans, if you're using them, and the sour cream.  Stir to mix.   Add in the cool whip and just enough cherry juice to get the desired pink color that you prefer.  Stir gently, just until incorporated.  You do not want to "deflate" the cool whip.

Place in freezer until ready to use.  I like to serve it like soft-serve ice cream -- able to hold shape, but easy enough to scoop out of the bowl!

**I used 3/4 cup of sugar and didn't feel that anything was missing.
**This is a great recipe to use fat free or low fat ingredients, if you prefer.  You could also substitute Greek yogurt for the sour cream!


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