My nana made this every year but I kept forgetting to write it down. So glad I found something that comes close to hers!

1. In a big bowl, combine the sugar and cream cheese and beat until well combined.
Second, incorporate the whipped cream by gently folding it in.
3. Mix in the mandarin oranges, cut strawberries, and crushed pineapple (after draining), along with the creamy mixture. Make sure the fruits are mixed in evenly by stirring.
4. Spread out the chopped pecans and halved maraschino cherries evenly across the mixture.
5. To keep the banana slices from browning, mix them with the lemon juice in a small bowl. Next, add the bananas to the salad ingredients and stir gently.
In a 9×13-inch pan, distribute the fruit salad uniformly. Refrigerate for a minimum of four hours, or until solid, covered.
Step 7: Take it out of the freezer and give it a 10–15 minute rest before serving. Enjoy after cutting into squares.
Tips and Variations
Substitute lower-fat or Neufchâtel cheese for the cream cheese, and use light whipped topping instead of heavy cream, for a lighter version. Toasted pecans will bring out even more of their natural nuttiness. Additionally, this recipe is really versatile; you can easily change out the fruits for whatever is in season or what you want. Delightful variants can be created by using peaches, mangoes, or even a combination of berries. A dash of rum or orange liqueur might weave in an elegant note if you’re seeking to enhance the flavor profile.

For the salad’s creamy texture, be sure to pat dry any fruits that are tinned or frozen. To top it all off, place each slice on a dish lined with lettuce for a visually appealing and crisp appearance.