Frozen Fruit Slices

This cookbook is from 1978, and I don’t think I had eaten frozen fruit salad actually since the 60’s when it was a ladies’ luncheon specialty.  But when I saw this recipe, and found that my husband hadn’t ever eaten it, it was on the menu.  
I chose to put mine in a few heart-shaped molds I had, and the remainder in a glass dish that I sent home with Myrna.  We enjoyed it with some early lettuce from our patio lettuce box, and it was delicious. 
Don’t expect a sweet dessert here – the mayonnaise definitely keeps it in the salad category.  You might want to garnish it with a dollop of mayo and a cherry.  We were glad we had some left for tomorrow.

Frozen Fruit Slices

  6             Ounces  Cream Cheese -- softened

  1             Cup  Mayonnaise -- or salad dressing

  30           Ounces  Fruit Cocktail -- well drained (3 1/2 cups)

  2 ½         Cups  Miniature Marshmallows

     ½         Cup  Maraschino Cherries -- drained and quartered

  1             Cup  Heavy Cream

In large mixer bowl, combine cream cheese and mayonnaise; beat with electric mixer till well blended.  Stir in the drained fruit cocktail, marshmallows and cherries.

In a small mixer bowl, whip the chilled cream till soft peaks form.  Fold the whipped cream into the fruit mixture.  Tint the mixture with maraschino cherry juice, if desired.

Pour into 1 12 x 7 1/2 x 2 inch glass dish.  Cover and freeze until firm.

To serve, remove salad from freezer and let stand at room temperature about 10 minutes.  Cut into squares.  Follow the same procedure to unmold. 

Serve on lettuce-lined salad plates.  You can make your plates up a half hour to an hour ahead of time and keep them refrigerated until you are ready to serve.

12 Servings

For round slices, pour the salad into 20 to 30 ounces fruit or vegetable cans.  For single servings, spoon into muffin pans with paper liners or into individual salad molds.  For wedge-shaped slices, pour into a ring mold or round pan.
For gluten-free, use gluten-free mayonnaise. 

"Better Homes and Gardens Complete Step by Step Cook Book"

Per Serving: 316 Calories; 28g Fat (75.7% calories from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 165mg Sodium.  Exchanges: 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.