In a 9×13-inch pan, distribute the fruit salad uniformly. Cover and refrigerate for a minimum of four hours, or until solid.
Take it out of the freezer and let it rest for 10–15 minutes before serving. Enjoy after cutting into squares.
Tips and Variations
Substitute lower-fat or Neufchâtel cheese for the cream cheese, and use light whipped topping instead of heavy cream, for a lighter version. Toasted pecans will bring out even more of their natural nuttiness. Additionally, this recipe is very versatile; you can easily change out the fruits for whatever is in season or what you prefer. Delightful variants can be created by using peaches, mangoes, or even a combination of berries. A dash of rum or orange liqueur might weave in an elegant note if you’re seeking to enhance the flavor profile.
For the salad’s creamy texture, be sure to pat dry any fruits that are tinned or frozen. To top it all off, place each slice on a dish lined with lettuce for a visually appealing and crisp appearance.
Continue Reading in next page
