Fruit Salad Loaf Recipe

Name: Fruit Salad Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 14 ounces canned pineapple chunks in heavy syrup; 3 tablespoons lemon juice; 1 ounce unflavored gelatin; 3 ounces cream cheese, softened; ⅓ cup mayonnaise; 11 ounces canned mandarin oranges, drained; 1 cup sliced banana; 1 cup mini marshmallows; ½ cup maraschino cherry, drained and halved; ½ cup pecans, coarsely chopped; 1 cup heavy cream

Servings: persons

8 14 ounces canned pineapple chunks in heavy syrup
3 tablespoons lemon juice
1 ounce unflavored gelatin
3 ounces cream cheese, softened
⅓ cup mayonnaise
11 ounces canned mandarin oranges, drained
1 cup sliced banana
1 cup mini marshmallows
½ cup maraschino cherry, drained and halved
½ cup pecans, coarsely chopped
1 cup heavy cream

1
Line a loaf pan with waxed paper.
2
Drain pineapple, reserving juice.
3
Put lemon juice in a 1 cup glass measuring cup, add enough pineapple juice to make 1/2 cup.
4
Put juice into a small saucepan.
5
Sprinkle gelatin over the juice.
6
Let sit 5 minutes to soften.
7
Put on medium heat and stir constantly until gelatin is dissolved.
8
In a medium bowl, place mayonnaise and cream cheese.
9
Beat with a wooden spoon until smooth.
10
Add pineapple, oranges, bananas, marshmallows, cherries, pecans and gelatin mixture.
11
Mix well.
12
Put in frig.
13
until it is partially gelled about 1 hour.
14
Stir frequently.
15
Put heavy cream in a small chilled bowl.
16
Beat until it peaks.
17
Gently fold whipped cream into thickened fruit mixture.
18
Spoon mixture into loaf pan.
19
Pack well making sure there are no air holes.
20
Cover with plastic wrap.
21
Freeze until firm about 4 hours.
22
When ready to serve, turn out onto a cutting board.
23
Slice and plate.
24
Let stand about 10 minutes before.
25
You can substitute any fruit you wish.

701

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 14 ounces canned pineapple chunks in heavy syrup, 3 tablespoons lemon juice, 1 ounce unflavored gelatin, 3 ounces cream cheese, softened, and more.

Yes, Fruit Salad Loaf falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fruit Salad Loaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions