This frozen fruit salad is a nice change of pace to traditional fruit salad. It’s also a refreshing addition to summertime meals!


1 package (8 ounces) cream cheese, softened
1 cup dairy sour cream
1/4 cup sugar
1/4 teaspoon salt
1 can apricot (or peach) halves, drained and halved
1 can crushed pineapple, drained
1 can pitted dark sweet cherries, drained
1 cup mini marshmallows
Crisp greens or watercress

In a large mixing bowl, beat cheese until smooth. On low, blend in sour cream, sugar and salt then stir in fruit and marshmallows.

Pour mixture into 6 – 8 individual molds (more or less, depending on size of your molds) and freeze for at least 8 hours.

Ten minutes before serving, unmold salads onto crisp greens. Top with cherries, chopped nuts or just serve as is.


For pasta salads always choose a pasta shape that can hold up well in the salad and compete with the texture of the other ingredients. Elbow macaroni, shell, rotini, bow ties, wagon wheels, tortellini and radiatore are good choices for pasta salads.

This simple make-ahead salad is the perfect dish for a picnic or a party.

Springtime Pasta Salad
Prep time: 20 min. + chilling 2 hours

2 cups spiral pasta
1 medium zucchini, cubed
cup sliced ripe olives
cup chopped sweet red pepper
cup chopped onion
cup mayonnaise
cup sour cream
1 to 1/4 teaspoons dill weeds
teaspoon salt
teaspoon ground mustard
teaspoon pepper
teaspoon garlic salt

Cook pasta according to package directions; drain and rinse with cold water. Place in a large bowl.

Add zucchini, olives, red pepper and onion. Combine remaining ingredients; pour over salad and toss to coat.

Cover and chill 2 hours.
Makes: 6-8 servings.


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