In my teens, I worked as a waitress at a department store tea room. Queen Anne Frozen Fruit Salad was one of their signature menu items. This recipe isn’t an exact replica, but it is a pretty salad to serve with your Easter menu and all throughout the Spring and Summer. It can be frozen in a 9×13 pan and cut into squares to serve, or you can prepare individual servings frozen in a muffin tin.
The Steps to Make Queen Anne Frozen Fruit Salad
Start with mini marshmallows in a bowl, and cover them with canned fruit cocktail. I like the extra cherry variety.
Soften cream cheese and beat it until smooth. Simply add that plus whipped topping to the fruit mixture, fold together, and place into a pan to freeze.
An alternative to the cream cheese is cottage cheese. As you know, each has a distinct flavor. Whichever you like best, go for it. Or go half and half of each!
When freezing in a muffin tin, use wax paper squares or muffin liners to hold the mixture. The cups can be removed a few hours after placing into the freezer. For ease in removing the frozen cups, let the pan set for just a few minutes. You can even place the pan into a very shallow sink of water to help the cups release. Then just slip a knife down the side and flip the cups out. Place them into a freezer bag and back into the freezer.
Serving Your Queen Anne Frozen Fruit Salad Cups
These small servings don’t need a lot of time to thaw. Place the cups on individual plates or on a serving platter just before mealtime, and they hold their shape and become easy to cut into after about 15 minutes.
If you choose to freeze in a large pan, it should be removed half an hour before you need to cut it into squares. It can also be placed in shallow water for a few minutes to provide ease in dishing it up.
Queen Anne Frozen Fruit Salad
- 1 c mini marshmallows
- 2 15-oz cans fruit cocktail
- 8 oz cream cheese or 8 oz cottage cheese
- 8 oz whipped topping (Cool Whip)
- Place the mini marshmallows into a large bowl and cover them with the cans of fruit cocktail.
- Soften and beat the cream cheese until smooth.
- Fold cream cheese and whipped topping into fruit mixture.
- *Option to replace cream cheese (or part of it) with cottage cheese.
- Ladle into lined muffin tin compartments or pour into a 9x13 pan.
- Freeze at least 3 hours. Can remain in container until used, or remove cups and place in a freezer bag and back into freezer.
- Allow a 9x13 pan to thaw 30 minutes before serving. Individual cups can be served just a few minutes after removing from freezer.
This cool and fruity salad goes great with a hot casserole. For a weekend brunch, I recommend serving it with Broccoli Pie or Crustless Asparagus Quiche!
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