What You’ll Need
- Whole berry cranberry sauce. Use one 14-ounce can. Break up the gel with a spoon so the berries are evenly distributed.
- Crushed pineapple. Use one 20-ounce can packed in juice. Drain it well in a fine-mesh strainer so the extra juice doesn’t make the salad icy.
- Frozen whipped topping. Thaw one 8-ounce tub so it folds easily into the fruit mixture.
How to Make Frozen Cranberry Pineapple Salad
Stir the drained pineapple into the cranberry sauce. Fold in the whipped topping in two additions, gently lifting the fruit mixture over the topping until the color is evenly pink and the white streaks disappear.
Spread the mixture into a shallow, freezer-safe 8-inch square dish and smooth the top. Freeze uncovered for 2 to 3 hours, until the edges are firm and the center still gives slightly when pressed with a spoon.
How to Serve It
Let the salad stand at room temperature for 5 to 10 minutes before scooping or cutting it into squares. If you’re making it ahead, cover the dish once the salad is firm and keep it frozen until serving. Return leftovers to the freezer in a covered container.
Frozen Cranberry Pineapple Salad Recipe Card
A three-ingredient frozen fruit salad with tart cranberries, sweet pineapple, and a creamy whipped topping.
- Prep time — About 10 minutes
- Freeze time — 2 to 3 hours
- Servings — 8 to 10
Ingredients
- 1 can (14 ounces) whole berry cranberry sauce, chilled if possible
- 1 can (20 ounces) crushed pineapple in juice, well drained
- 1 tub (8 ounces) frozen whipped topping, thawed
Instructions
- Set out a shallow, freezer-safe 8-inch square dish or a similar-size container.
- Place the cranberry sauce in a medium bowl and break up any large clumps with a spoon. Stir in the well-drained pineapple.
- Gently fold in half the whipped topping, then fold in the rest until the mixture is evenly pink.
- Spread the mixture into the dish and smooth the top. Freeze uncovered for 2 to 3 hours, until the edges are firm and the center is softly frozen.
- Let stand at room temperature for 5 to 10 minutes. Scoop into bowls or cut into squares and serve. Store leftovers covered in the freezer.