Description
This Frozen Cranberry Salad is a refreshing, sweet, and tangy dessert salad featuring a delightful combination of whole-berry cranberry sauce, pineapple chunks, bananas, mini marshmallows, and cool whip. Chilled and served frozen, it’s perfect for make-ahead occasions and summer gatherings.
Ingredients
Scale
Fruit
- 1 can pineapple chunks, drained (20 ounces)
- 5 bananas, halved and sliced
- 1 can whole-berry cranberry sauce (16 ounces)
Other Ingredients
- 1 ½ cups mini marshmallows
- ½ cup granulated sugar
- 12 ounces cool whip
Instructions
- Prepare the cranberry base: In a large bowl, combine the whole-berry cranberry sauce with the granulated sugar and mix well until the sugar is incorporated and the sauce is slightly sweetened.
- Add the fruits and marshmallows: To the cranberry and sugar mixture, add the halved and sliced bananas, drained pineapple chunks, and mini marshmallows. Gently fold together to ensure an even distribution without crushing the fruit.
- Incorporate the cool whip: Fold in the 12 ounces of cool whip carefully, blending it into the fruit mixture to create a creamy consistency without deflating the cool whip.
- Transfer and freeze: Pour the combined mixture into a 13×9 glass baking dish, spreading it out evenly. Cover the dish tightly with plastic wrap or foil.
- Freeze until solid: Place the dish in the freezer and allow it to freeze for about 6-8 hours or until completely solid and firm.
- Serve and store: Once frozen solid, cut into squares for serving. Leftovers can be covered and kept in the freezer for several weeks to enjoy later.
Notes
- Freeze into single servings: Spoon the fruit and cool whip mixture into muffin tins or ramekins before freezing to create easy-to-serve individual portions without slicing.
- Substitute for mini marshmallows: If you only have full-sized marshmallows, chop them into small chunks and use them in the recipe.
- Additions: For added crunch and texture, incorporate a handful of chopped pecans along with the pineapple and bananas before folding in the cool whip.
Nutrition
- Serving Size: 1/16 of recipe (about 1 cup)
- Calories: 150
- Sugar: 22g
- Sodium: 35mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
