Betty's Frozen Pineapple Cream Salad

Bettyskitchen's picture

Sep. 30, 2013

In this video, Betty demonstrates how to make Frozen Pineapple Cream Salad. This salad is frozen for several hours and then cut into squares and served on a bed of lettuce --a beautiful and tasty salad!


Milk 1 Cup (16 tbs)
Lemon juice 1 Tablespoon
Sugar 1 Cup (16 tbs)
Canned pineapple tidbits 15 Ounce , drained (or chopped chunks)
Chopped pecans 3/4 Cup (12 tbs)
Cool whip 4 Ounce , thawed
For garnish
Mint sprig 1



1. In a large bowl, mix milk, lemon juice, sugar, pineapple tidbits, and chopped pecans.

2. Fold in Cool Whip. Pour into an 8-inch or 9-inch square Pyrex dish. Freeze until firm or overnight.


3. When frozen, cut into squares and place on a bed of lettuce.


4. Garnish with sprigs of mint and serve immediately.

Recipe Summary

Difficulty Level: Easy
Servings: 10

Nutrition Facts

Serving size

Calories 209Calories from Fat 77

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 9 mg0.38%

Total Carbohydrates 32 g10.7%

Dietary Fiber 1 g4%

Sugars 30 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet