Frozen Fruit Salad-Dessert

Preparation info

  • Difficulty


  • Makes 9 quarts. Each quart makes

    6 to 8


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Serve attractive slices of this luscious frozen treat to holiday drop-in guests


  • 4 (1 lb. 4 oz.) cans crushed pineapple
  • 2 (1 lb.) cans sliced peaches
  • 2 c. fresh white seedless grapes, halved, or 2 (1 lb. 4 oz.) cans
  • c. maraschino cherries, cut in eighths
  • ½. lb. marshmallows, quartered (30)
  • 2 tsp. crystallized ginger, finely chopped
  • 1 envelope unflavored gelatin
  • ¼ c. cold water
  • 1 c. orange juice
  • ¼ c. lemon juice
  • c. sugar
  • ½ tsp. salt
  • 2 c. coarsely chopped pecans
  • 2 qts. heavy cream, whipped, or 10 envelopes dessert topping mix, whipped, or 1 qt. heavy cream and 5 envelopes dessert topping mix, whipped
  • 3 c. mayonnaise


  • Drain fruit; save c. pineapple syrup. Cut peaches in 2′ cubes. Combine fruit, marshmallows and ginger.
  • Soften gelatin in cold water.
  • Heat pineapple syrup to boiling. Add gelatin; stir to dissolve. Add orange and lemon juices, sugar and salt; stir to dissolve. Chill.
  • When mixture starts to thicken, add fruit mixture and nuts. Fold in whipped cream and mayonnaise.
  • Spoon into 1-qt. cylinder cartons (paper, plastic or metal). Cover and freeze.
  • To serve, remove from freezer and thaw enough to slip out of carton. Cut in 1″ slices. Serve salad on lettuce; garnish with cherries. For dessert, top with whipped cream.