By I made a frozen cherry salad for a Tilford-family birthday party Mrs. Tilford asked me to handle. The recipe is the cream-cheese-and-whipped-cream-and-pie-filling salad-as-dessert — cherry pie filling folded into a sweetened cream cheese base with whipped topping, frozen, served as a slice. Reimbursement $50 tip $30.
The recipe is below.
Frozen Cherry Salad
Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 4 hours 20 minutes (includes freezing) | Servings: 12
Ingredients
- 1 package (8 oz) cream cheese, softened
- 1/3 cup granulated sugar
- 1 can (20 oz) crushed pineapple, well drained
- 1 can (21 oz) cherry pie filling
- 1 container (8 oz) frozen whipped topping, thawed
- 1/2 cup chopped pecans or walnuts (optional)
- 1 teaspoon vanilla extract
Instructions
- Beat the base. In a large mixing bowl, beat the softened cream cheese and sugar together with a hand mixer until smooth and fluffy, about 2 minutes. Stir in the vanilla extract.
- Fold in the fruit. Add the well-drained crushed pineapple and the cherry pie filling to the cream cheese mixture. Stir gently to combine, being careful not to break down the cherries too much.
- Incorporate the topping. Fold in the thawed whipped topping using a rubber spatula until just combined and no streaks remain. Fold in the nuts if using.
- Transfer and freeze. Pour the mixture into a 9x13-inch baking dish or divide evenly into a standard 12-cup muffin tin lined with cupcake liners for individual portions. Smooth the top.
- Freeze until firm. Cover tightly with plastic wrap and freeze for at least 4 hours or overnight, until completely solid.
- Serve. Remove from the freezer 10–15 minutes before serving to allow slight softening. Slice into squares or pop individual portions from the muffin tin. Serve cold.
Nutrition (per serving)
Calories: 220 | Protein: 2g | Fat: 10g | Carbs: 31g | Fiber: 1g | Sodium: 90mg