Frozen Fruit Salad

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Frozen Fruit Salad

 

8 oz. Toffuti cream cheese, room temperature

2 Tbsp. Vegenaise

1 can fruit cocktail (15.5 oz.), drained

1 small can crushed pineapple (8 oz.)

1 cup non-dairy whipped cream (tofu blend)

1 cup chopped pecans, optional

Maraschino cherries

 

Blend soy cream cheese and Vegenaise together. Mix the fruit cocktail (or

canned fruit of choice) and the drained pineapple with the cream cheese

mixture. Gently fold the above mixture along with 3/4 cup nuts (optional),

into the tofu whipped cream, mixing thoroughly. Spread evenly into a 9x13

pan. Sprinkle remaining 1/4 cup chopped nuts on top. Place maraschino

cherries 1 1/2-inch apart so that each piece, when cut will have a

maraschino cherry in the middle.

 

TO FREEZE:

Cover with plastic wrap, so that wrap touches the surface of the fruit

salad. Then cover with heavy foil.

 

SERVING DAY INSTRUCTIONS:

Take out of freezer 15-20 minutes before serving. Using a warm knife (dipped

in warm water), score and cut frozen salad into even squares, so that a

cherry is centered in each piece. Garnish with mint or decorative lettuce

leaves.

 

12-15 servings (approximately 2 1/2 x 2 1/2-inch square)

 

HINTS:

1) This makes a festive side salad dish for Christmas, using canned Queen

Anne cherries, or for any special occasion.

 

2) To use as a side dish for any meal, consider freezing meal size

quantities (4-6 squares) in smaller square or oblong containers. Then, pop

them out at a moment's notice!

 

SUBSTITUTIONS:

Instead of fruit cocktail, you can use any of the following canned fruit:

blueberries, Queen Anne cherries, mandarin oranges, or a combination.