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Frozen Fruit Salad Recipe

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This recipe for Frozen Fruit Salad is from The Too Much Sugar for a Dime Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 crushed bananas
16 oz of sour cream (or light sour cream)
1 c. sugar
1 small can crushed pineapple (do not drain)
1 16 oz. can fruit cocktail (do not drain)
Maraschino cherries (optional)
1 c. chopped nuts (optional)
Directions:
Directions:
Mix together and freeze in 9" x 13" pan. Remove from freezer about 15 minutes before serving. A silicone muffin pan works really well also.
Personal Notes:
Personal Notes:
When the elders among us were children, our first memories of a refrigerator are those memories of a refrigerator with a frozen food compartment that would hold exactly 2 ice trays. Two. And nothing else. This was before there was such a thing as a frozen food section in a grocery store. Just prior to a holiday meal, the ice trays came out and the pan of fruit salad went on one of the shelves of the freezer. (More often than not, the pans for the fruit salad were the bottoms of the ice trays...they would fit into the freezer, you see.) Even though his freezer is big enough to accommodate both the ice trays and the frozen fruit salad, David still expects to see that frozen fruit salad to be taken out for a Thanksgiving or a Christmas meal. Notice the fruit used in this salad. Before globalization made all sorts of fruits available at any time of year, this particular combination of bananas, canned pineapple, canned fruit cocktail, and bottled maraschino cherries was nearly the entire range of fruits available during the fall and winter seasons.

 

 

 

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