Ingredients:

  • 8 oz cream cheese, softened
  • 0.5 cup plain Greek yogurt
  • 0.25 cup honey
  • 8 oz frozen whipped topping
  • 20 oz canned crushed pineapple, ensure very well drained
  • 15 oz canned mandarin oranges, drained and roughly chopped
  • 2 cups fresh strawberries, diced
  • 1 cup mini marshmallows
  • 0.5 cup chopped pecans

Instructions:

  1. Place the 8 oz of softened cream cheese in a large mixing bowl. Add the 0.5 cup of Greek yogurt and 0.25 cup of honey. Beat on medium speed until the mixture is completely silky and no lumps remain. Note: Taking the time to soften the cream cheese for 30 minutes at room temp is vital here.
  2. Take your 8 oz of whipped topping and add it to the cream cheese base. Gently fold the topping into the base using a rubber spatula until just combined. Note: Stop as soon as the streaks of white disappear to keep the mixture light.
  3. Prepare your 20 oz of crushed pineapple by pressing it firmly into a fine mesh strainer. Keep pressing until almost no liquid remains.
  4. Add the drained pineapple, 2 cups of diced strawberries, 15 oz of chopped mandarin oranges, 1 cup of marshmallows, and 0.5 cup of pecans to the bowl. Use a cut and fold motion to distribute the fruit evenly.
  5. Transfer the mixture into your 9x13-inch glass baking dish. Spread it evenly into the corners and smooth the top with your spatula.
  6. Tear off a piece of plastic wrap and press it directly onto the surface of the fruit salad. Ensure there are no air pockets between the wrap and the mixture. Note: This is the secret to preventing those nasty ice crystals.
  7. Place the dish on a level shelf in your freezer. Freeze for at least 6 hours until the center is firm to the touch.
  8. Remove the dish from the freezer about 10-15 minutes before you plan to serve. Let it sit on the counter until a knife slides through easily.
  9. Slice into 12 even squares or use a sturdy ice cream scoop to serve. Garnish with a fresh mint leaf if you're feeling fancy.