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 9×13-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.
Variations & Tips
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.
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