Frozen Fruit Salad

This brings back memories of my childhood Christmases. My Grandmother, Mother and Aunt Faye would make this for the Holidays. We loved it. It has no Mayonnaise or Marshmallow in it like many other Fruit Salad Recipes.

This is my Pampered Chef Springform Pan with a Tempered Glass Bottom.

This is my Calphalon Non Stick Square Pan.
I like it because of the Straight Sides which have Straight Corners.
Most Pans have Rounded Corners like the one pictured below.

Here's what you'll need:
1 - 8"X8" Pan or 9"X9" or a 9"-10" Springform Pan. (Lightly Sprayed with a Vegetable Cooking Spray.
A Hand Held Electric Mixer
Plastic Wrap

2 C Heavy Whipping Cream
1 - 8 oz. package of Cream Cheese, room temperature.
1/4 C Whole Milk
1/3 C Confectioner's Sugar
2 - 8 oz. cans of Crushed Pineapple, Drained.
2 - 14.8 oz. Cans of Fruit Cocktail, Drained.
1 - 10 oz. Jar of Red Maraschino Cherries, (Drained and Chopped)
A Dash of Salt
1 C Crushed Pecans

In a Medium Mixing Bowl with an Electric Mixer:
Heavy Cream
Beat until it reaches a Stiff Peak.
Set Aside.

In a Large Mixing Bowl with an Electric Mixer:
Cream Cheese
Beat until Creamy Smooth.

Gradually Add:
Confectioner's Sugar
Mix until well combined.

Fold all of the Fruit into the Cream Cheese Mixture, by Hand.

Fold in the Whipped Cream by Hand until well combined.

Spoon evenly into the Pan.
Cover with Plastic Wrap.

Refrigerate Several Hours.
Remove 15 minutes before serving
Cut into individual portions to serve.

Peace in the Kitchen!