My nana made this every year but I kept forgetting to write it down. So glad I found something that comes close to hers!

Nana's Frozen Fruit Salad is a dish that encapsulates the comfort and nostalgia of family gatherings. Originating from a time when frozen fruit confections were all the rage, this particular salad found its place on dining tables during the warm summer months or as a refreshing dessert at festive holiday meals. Its whimsical combination of sweet and creamy textures, with the delightful crunch of nuts, makes it an enduring favorite. Best of all, this recipe is forgiving and versatile, a quality that surely contributed to its staple status in potlucks and picnics across generations. You might want to craft this frozen treat not only for its deliciousness but also as a conversation-starter about the good old days, shared around your modern-day table.

Nana's Frozen Fruit Salad pairs wonderfully with a variety of sides. For a brunch spread, try serving it alongside savory quiche or flaky pastries. If presenting at a picnic, a selection of sandwiches or grilled meats can complement the fruity flavors quite well. For dessert, consider a contrast with warm, freshly baked cookies or a dollop of whipped cream atop the frozen salad to add to its richness.

Nana’s Frozen Fruit Salad
Servings: 12-15 servings

- 1 (8-ounce) package cream cheese, softened
- 1 cup heavy cream, whipped to soft peaks
- 3/4 cup granulated sugar
- 1 (20-ounce) can crushed pineapple, drained well
- 1 (10-ounce) package frozen strawberries or raspberries, slightly thawed and chopped
- 1 (11-ounce) can mandarin oranges, drained
- 1/2 cup chopped pecans
- 1/3 cup maraschino cherries, halved
- 2 ripe bananas, sliced
- Juice of 1 lemon

1. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.

2. Gently fold in the whipped cream until well combined.

3. Add the drained crushed pineapple, chopped strawberries, and mandarin oranges to the creamy mixture. Stir to incorporate the fruits evenly.

4. Incorporate the chopped pecans and halved maraschino cherries into the mixture, ensuring even distribution.

5. In a small bowl, toss the banana slices in the lemon juice to prevent browning. Then, gently fold the bananas into the salad mixture.

6. Spread the fruit salad evenly into a 9x13-inch pan. Cover and freeze for at least 4 hours, or until firm.

7. To serve, remove from the freezer and let it sit at room temperature for 10-15 minutes. Cut into squares and enjoy.

For a lighter version, you can substitute the cream cheese with a lower-fat or Neufchâtel cheese, and use a light whipped topping instead of heavy cream. To enhance the nutty flavor, toast the pecans beforehand. This dish is also beautifully adaptable - feel free to swap in other fruits depending on the season or your preference. Peaches, mangoes, or even a mix of berries can create delightful variations. If you are looking to add an extra dimension of flavor, a splash of rum or an orange-flavored liqueur can weave in a sophisticated note.

Remember, always pat dry any canned or frozen fruits to maintain the creamy consistency of the salad. And for an extra special touch, serve each slice on a lettuce-lined plate for a refreshingly crisp presentation.