Ingredients

The following ingredients have 4 Servings
  • 20 ounce can crushed pineapple, (well drained)
  • 15 ounce can mandarin oranges, (well drained)
  • 8 ounce cream cheese, (softened)
  • ½ cup powdered sugar
  • 1 teaspoon coconut extract
  • ½ cup shredded coconut
  • 2 cups miniature marshmallows
  • 2 bananas, (chopped)
  • 8 ounce Cool Whip whipped topping, (thawed)
  • maraschino cherries or extra mandarin oranges, (for garnishing )

Instruction

  • First drain pineapple and oranges in a sieve or colander for at least 15 minutes, up to a few hours, to make sure excess juice has drained away.
  • In a large bowl beat together cream cheese, powdered sugar, and coconut extract. Stir in coconut, marshmallows, chopped bananas, and drained fruit. Gently fold in Cool Whip until well combined.
  • Spread fruit salad in a 9X13 casserole dish or portion out into 24 muffin tins lined with paper liners. If using a muffin tin, a trigger ice cream scoop helps portion out the salad cleanly and evenly. Top each cup or slice with a garnish, if using. Freeze until solid, 6 hours to overnight.
  • Set out frozen fruit salad cups 5 minutes before serving or baking dish slices 10-15 minutes before serving.
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