Spare Spoons Kitchen
Aunt Betty’s Comfort Kitchen · Salads

Strawberry Frozen Salad

A retro frozen fruit “salad” — whipped cream cheese folded with strawberries, pineapple, and marshmallows, frozen in individual muffin cups so you can pull out just what you need. Served on crisp greens, the old-fashioned way.

20 min prep Freeze until solid
Effort ●●○○ Time ●○○○ Anytime
Gluten-Free
Servingsamounts scale to match
18
Units

Ingredients

Whip the cream cheese smooth, then freeze in individual cups. Beating the whipping cream into the softened cream cheese until thick gives the salad its body. Portioning into muffin cups means you thaw out just what you need — serve straight from the freezer on a bed of greens.

Easier, if you like

  • About 2 cups of thawed Cool Whip can replace the whipped cream — fold it in at the end.
  • Freeze in a loaf pan instead of cups and slice it, if you'd rather serve it as a mold.

Method

    Cook's notes

    It's really a frozen dessert dressed up as a salad — a 1950s ladies'-luncheon classic, served on lettuce.

    Individual cups keep for weeks in the freezer — pull out as many as you need.

    Let them stand 2–3 minutes before eating so they're creamy, not rock-hard.

    Drain the fruit well, or ice crystals form and the texture suffers.

    Gluten-free as written; vegetarian with one swap

    Vegetarian: use vegetarian (gelatin-free) marshmallows — standard marshmallows contain gelatin, which is why this isn't marked vegetarian as written.

    Gluten-free: naturally — check the marshmallows and mayonnaise to be sure.