Frozen Fruit Salad with Grapes, Pineapple, and Cream Cheese

Frozen, Fruit, Salad, Grapes, Pineapple, Cream Cheese

Frozen Fruit Salad

Prep Time: 20 minutes
Serves: 12-14

Frozen Fruit Salad with Grapes, Pineapple, and Cream Cheese is a cool, refreshing dessert to top off your meal on a hot summer day. Try this frozen fruit salad, it will hit the spot every time. I am resurrecting this recipe from my childhood; my mother made this dessert every summer. It was a special treat for me and my sisters. The rich, smoothness of the cream cheese, the sweetness of the pineapple, and the crispness of the grapes creates a contrasting texture sensation in your mouth. This dessert has all the creamy deliciousness of ice cream, but with the extra bonus of the sweet goodness of fruit. It will be loved by everyone, both children and adults.

2 – 8 oz. pkg. cream cheese
1 1/4 – cups Cool Whip
2 – tbls. Miracle Whip
1 – 20 oz. can pineapple chunks with 100% juice
4 – tbls. pineapple juice from can of pineapple
3 – cups mini marshmallows
2 – cups seedless green grapes

Let the cream cheese come to room temperature then place it in a large mixing bowl. Measure out the Cool Whip and leave it out of the freezer to soften. Drain the pineapple, reserving the juice in a small bowl.

When the cream cheese is soft, add the Miracle Whip and 4 tablespoons of the reserved pineapple juice. Mix with an electric mixer, and whip until smooth, about 1 minute.

Cream cheese, whipped

Next add in the marshmallows and pineapple pieces.

Cream cheese, marshmallows, pineapple

Now fold in the Cool Whip and grapes. You can cut the grapes in half, but I prefer them whole.

Cream cheese, pineapple, marshmallows, cool whip, grapes

Spread the mixture evenly into an 8 x 12 Pyrex dish. Cover with plastic wrap and freeze at least 3 hours before serving. If you leave it in the freezer for several hours or overnight, you will need to take it out of the freezer about 20 minutes prior to serving.

Cream cheese, marshmallows, Cool Whip, grapes, pineapple

Cut into squares and enjoy!

Baked Ham with Brown Sugar, Pineapple and Beer Glaze


Baked ham is definitely a crowd pleaser, and it is delicious and easy to make. My Mom made it two or three times a year for holidays or special occasions. She glazed it with brown sugar and pineapple juice, and baked it with the pineapple slices on the top. I have added beer to the mix as it is a nice addition to the glaze.

I remember on several occasions growing up when my friend, Pam, and I would fight over the crisp skin that covered the top of the ham. The top was golden brown and the pineapples were caramelized; it was so tempting to us.  Mom would get so angry with us because we would pick at the crispy skin, and if she did not watch us carefully the entire top of the ham was stripped away before she served it.

There are so many ways to enjoy the ham.  You can eat it by itself, on a sandwich or fried with eggs the next day. Leave a little ham on the bone, and it makes a great ham and bean soup or split pea soup. We like it best served the first day with Mom’s homemade french bread rolls, but it is delicious no matter how you choose to eat it.


1 – shank or butt portion ham with bone in (fully cooked, 1/2 ham about 5-7 lbs.)
1 – 20 oz. can pineapple slices
1/2 – cup beer
1/2 – cup brown sugar


Place the ham on a rack in a shallow baking pan, flat end down. Score the top surface of the ham with a knife, making 1/4″ cuts. Make criss-cross score marks 1/4″ deep and 1 1/2″ apart on the entire top surface of the ham.


In a small bowl, mix 1/2 cup of the juice from the can of pineapples, brown sugar and 1/2 cup beer. Pour the brown sugar mixture on top of the ham and be sure to let it seep into the score marks. Place the pineapple rings on top of the ham, holding them in place with wooden tooth picks.


Add about 1/2 cup of water to the bottom of the pan to help prevent the juices from drying out.  Cover with aluminum foil and place in a pre-heated 325° oven. Cook for 15-18 minutes per pound or according to the package instructions.

When the ham is about half way cooked, remove the aluminum foil and baste it with the juices in the bottom of the pan. Continue cooking until done. Baste the ham two to three times more before it is finished to keep it moist. The top should become golden brown.

Let it rest 15 minutes before carving.


The pineapple is also worthy of fighting over.