Frozen Fruit Salad

Stay cool for the rest of the summer with these treats from Robbie Shoults and the Bear Creek Smokehouse in Marshall. The recipe calls for pineapple, cherries and pecans in cupcakes.

Frozen Fruit Salad

16 ounces whipping cream
1 cup sugar or superfine sugar
1/2 teaspoon vanilla
8 ounces sour cream
1 tablespoon fresh lemon juice
1 large can crushed pineapple, drained
8 ounce bottle maraschino cherries, drained and chopped
1/2 cup chopped pecans
3-4 bananas, diced
24 foil muffin cups

Place the muffin cups in two muffin tins, and set aside.

In a large mixer bowl, whip the cream. When it makes soft peaks, lower the mixer speed and gradually add the sugar. When the cream makes stiff peaks, add the vanilla.

Fold in the sour cream and lemon juice. Stir in the pineapple, cherries, pecans, and bananas into the whipped cream mixture.

Use a large spoon to place the cream mixture evenly into each of the muffin cups. Freeze.

After the salads have frozen, cover the trays with foil to avoid freezer burn.

Make these salads two or three days before serving. They transport easily if left in the muffin tins.


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