Easy as Pie Frozen Salad
Ingredients
- 1 (14 oz) can condensed milk
- 1 (21 oz) can cherry pie filling
- 1 (20 oz) can crushed pineapples, drained
- 1 container of Cool Whip
Step-by-Step Instructions
- Mix all ingredients together in a large bowl until well combined.
- Pour into a 9x13 dish or serving container.
- Freeze for 1-2 hours until firm but still scoopable.
- Remove from freezer about 10 minutes before serving if very firm.
Common Problems and Solutions
Q: Why is my frozen salad too hard to scoop?
A: If frozen solid, let it sit at room temperature for 10-15 minutes before serving. The Cool Whip and condensed milk should keep it scoopable even when frozen, but freezer temperature varies. You can also freeze it in individual serving cups for easier portioning.
Q: Can I use a different pie filling flavor?
A: Absolutely! Blueberry, strawberry, or apple pie filling all work well. You can also mix flavors—half cherry, half blueberry is delicious.
Tips and Techniques
Drain the crushed pineapple thoroughly to prevent the salad from becoming watery. For a prettier presentation, freeze in a decorative mold or individual parfait cups. You can also fold in chopped pecans or mini marshmallows for extra texture.
Ingredient Substitutions
- Cool Whip: 2 cups heavy whipping cream, whipped with 2 tablespoons sugar
- cherry pie filling: blueberry, strawberry, or apple pie filling
- crushed pineapple: drained mandarin oranges or diced fresh fruit
Equipment Needed
- large mixing bowl
- 9x13 inch dish or freezer-safe container
- rubber spatula
Historical Context
Frozen fruit salads became popular in the American South during the 1950s and 60s as home freezers became more common. These sweet, frozen desserts blur the line between salad and dessert—a Southern tradition that embraces both categories at the same table.
