I’ll admit that a recipe for Frozen Fruit Salad doesn’t necessarily make me hoot and holler, but it’s actually really good because of three words: sweetened condensed milk!

Reese Witherspoon’s cookbook/autobiography called “Whiskey in a Teacup,” shares this recipe from the Picnic Café in Nashville. Doesn’t that sound like a really cool place to eat? Road trip!

Frozen Fruit Salad Recipe 

Anyway, the recipe is easy, but it takes hours for the salad to freeze. Make it early in the day for dinner that night.

The recipe calls for 1 pint of fresh strawberries, 1 medium can of pineapple tidbits, 2 chopped bananas, 2 cups of whipped topping, and ¾ of a cup of sweetened condensed milk.

Y’all, this stuff is tasty and fills in nicely for a regular dessert.

Puree the milk and berries; stir in the pineapple, bananas, and whipped topping. Do not puree or blend.

Pour the mixture into cups or jars and freeze. Top with more whipped topping and a mint leaf, to make it pretty.

So, here’s what I did and/or recommend:

First, I used organic berries and whipped topping.

I didn’t puree or blend the pineapple, bananas, or whipped topping, as directed, but I would definitely blend the fruits the next time I make this recipe. I didn’t like the texture of the fruits in the frozen dessert.

Also, I omitted the mint leaves because I thought the dessert looked fancy enough without them.

Did you catch Reese’s lemonade recipe? It’s refreshing on a warm day, just like this Frozen Fruit Salad!

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