Champagne fruit salad dessert or pie
Prep Time
30 mins
Total Time
1 hr 30 mins
 
A creamy fruity treat on a hot summer's day! Serve the creamy fruit salad alone or in a graham cracker crust pie shell. If you decide to make it as a pie, make your graham cracker crust first and let it cool completely before adding the filling. Recipe from: pineneedlesinmysalad.com
Course: Dessert
Servings: 8
Author: Michelle Barsness
Ingredients
Champagne fruit salad or stand-alone dessert
  • 1 8 oz package cream cheese
  • 3/4 cup sugar
  • 1 large can crushed pineapple juice drained
  • 2 bananas sliced
  • 1 10 oz package frozen strawberries sliced
  • 1 container cool whip
  • 1/2 cup chopped pecans optional
  • 1/4 cup toasted shredded coconut optional topping at the end
Graham cracker pie crust
  • 1 cup graham cracker crumbs
  • 1/2 cup ground pecans
  • 2 tbsps white sugar
  • 1/4 tsp cinnamon
  • 1/4 cup melted butter
Instructions
For filling
  1. In a large mixing bowl, add the cream cheese and sugar and beat until they are combined (about 3-4 minutes). Remove and clean up the beaters. By hand, gently fold in the fruit. Then fold in the cool whip and nuts if desired last. If making as a stand-alone dessert, add the filling into a large serving dish (like a 13 x 9 pyrex dish) or spoon individual servings into smaller dessert bowls. Freeze. Remove from the freezer about 30 - 40 minutes before serving. Keeps in refrigerator.
For graham cracker crust
  1. Pre-heat the oven to 350 F. In a medium bowl, combine the graham cracker crumbs, ground pecans, white sugar and cinnamon together. Mix well and then add the melted butter. Stir until the butter is evenly distributed. Press the mixture into a 9 inch pie plate. Bake in the oven for about 20 minutes. Let it cool completely before adding the filling and topping with toasted shredded coconut. Refrigerate for a couple hours before serving. You can also freeze it, but it will take longer to defrost before serving (about 1 hour).