Frozen Fruit Salad Cupcakes

Serving 22 people

45 min


  • almond extract 1/4 tsp Almond extract
  • bananas 2-3 bananas, chopped
  • canned pineapple 1 20-oz can crushed pineapple (drain and reserve juice)
  • lemon juice 1/4 cup lemon juice
  • maraschino cherries 1 10-oz jar maraschino cherries (with stems)
  • nonfat cool whip 1 12-oz container Cool Whip
  • sweetened condensed milk 1 14-oz can sweetened condensed milk
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How to make it

  1. Pour pineapple juice over bananas.
  2. Chop cherries into fourths. I used about 12 cherries, but you can use as many as you like. Make sure you reserve enough cherries to add to the top of the cupcakes when done, if desired.
  3. Mix cool whip, sweetened condensed milk, lemon juice and almond extract together.
  4. Add cherries, pineapple, bananas (not pineapple juice), and 2 tbsp of cherry juice from the jar to the cool whip mixture and mix well.
  5. Scoop mixture into cupcake panss lined with cupcake liners.
  6. Put cupcake pans into the freezer and allow to completely freeze.
  7. Garnish with whipped cream and a cherry, if desired.