Frozen Fruitcake Salad

This is one of those vintage holiday desserts that grandmothers guard like state secrets. It’s not really a salad and it’s not really a fruitcake. It’s a frozen, creamy, fruit-studded confection that tastes like Christmas in every bite.

Sour cream and whipped topping create a tangy-sweet base that freezes into something close to ice cream in texture. Crushed pineapple, diced bananas, candied red and green cherries, and chopped pecans or walnuts get folded in, then the whole thing goes into a mold and freezes solid.

The lemon juice does two things: it keeps the bananas from turning brown and adds a tart edge that prevents the sweetness from becoming cloying.

Let it sit on the counter for 10 minutes before slicing. Straight from the freezer it’s too hard to cut cleanly. You want it firm but yielding, like semifreddo.

Chef Tips

• Drain the crushed pineapple thoroughly. Press it in a fine mesh strainer. Excess juice makes icy crystals form in the finished salad.
• Dice the bananas small and uniform so every slice gets some.
• Use a loaf pan lined with plastic wrap for easy unmolding. Just lift and peel.
• This keeps in the freezer for up to 2 weeks. After that, ice crystals start to form on the surface.

Variations

• Fold in miniature marshmallows for a more ambrosia-like texture.
• Use maraschino cherries instead of candied for a less sweet, juicier version.
• Add a splash of rum or brandy to the base for an adults-only holiday treat.