Perfect For A Hot Day Frozen Fruit Salad Recipes

PINK ARTIC FROZEN FRUIT SALAD

Steps:

• Drain pineapple, and soften cream cheese.
• Blend all ingredients except Dream Whip. Fold in Dream Whip.
• Pour into muffin tins lined with paper bake cups and freeze.
• After they are frozen, leave the paper cups on and put them in a plastic bag in the freezer, to be kept until ready to use.
• Remove paper cups before serving.

PERFECT FOR A HOT DAY FROZEN FRUIT SALAD

Steps:

• Combine all ingredients in a large bowl; mix well.
• Pour into a shallow 2-quart dish.
• Freeze until firm.
• Cut into squares.
• Variation: Mixture may be spoon into muffin cups lined with paper liners for individual salads.

HOT FRUIT SALAD

Steps:

• Place the first six ingredients in a slow cooker and stir gently. Combine brown sugar and cinnamon; sprinkle over fruit mixture.
• Cover and cook on low for 3-4 hours.

SLUSHY FRUIT SALAD

Steps:

• In a large bowl, combine all ingredients. Cover and freeze until firm, 8 hours. Remove from the freezer 45 minutes before serving. Place into chilled bowls; serve immediately.

FROZEN FRUIT AND NUT SALAD

Steps:

• In a large bowl, combine milk and pie filling. Add oranges, pineapple and nuts. Gently fold in whipped topping. Spread in a 13-in. x 9-in. pan. Cover and freeze. Remove from the freezer 15 minutes before serving. Cut into squares; serve on lettuce-lined plates if desired.

SLOW-COOKED HOT FRUIT SALAD

Steps:

• In a 3-qt. slow cooker, combine the sugar, butter, cinnamon, nutmeg and salt. Stir in the remaining ingredients. Cover and cook on high for 2 hours or until heated through.

GREAT FRUIT SALAD

Steps:

• In saucepan, mix all EXCEPT fruit.
• Bring to a boil.
• Cook and stir 1-1/2 minutes, or until thick and bubbly.
• Cool; serve over fruit.

HOT FRUIT SALAD

Steps:

• Pour the applesauce, cherry pie filling, sliced peaches, mandarin oranges, pineapple, brown sugar and cinnamon into a slow cooker. Cover, and cook on Low setting for 90 minutes.

FROZEN FRUIT SALAD

Steps:

• 1. Stir first three ingredients together until creamy
• 2. Add the rest of the ingredients
• 3. Fold in the cool whip
• 4. Pour ingredients into a loaf pan and freeze
• 5. This salad freezes like an ice cube--I would recommend taking it out of the freezer for about 30-45 minutes before serving to let it soften a bit. (It also tastes better if it has softened) That way it will come out of the loaf pan easier another idea is to line the loaf pan with foil and just pull the foil/salad out of the pan