Frozen Pineapple Salad


This Frozen Pineapple Salad is a refreshing healthy treat with a meal or as a snack. If you love pineapple, yogurt and cream cheese, you will love this as much as I do. I have been making this since the 1970’s. You can make this healthier by using a sugar substitute and a low-fat cream cheese if you wish. Garnish each individual serving with a chunk of pineapple and a sprig of fresh herbs (optional) to serve to family or guests. After the last week of 90 degree temperatures I am looking forward to having mine as a snack!


Ingredients – Plus add six pineapple chunks

and sprigs of fresh herbs for garnish, optional.


In a medium bowl mix the yogurt, cream cheese and sugar until smooth.


Using a spoon stir in the pineapple.


Spoon mixture into six cupcake papers in a cupcake pan.

Top each serving with a pineapple chunk and sprig of an herb (optional).

Freeze in the cupcake pan, covered, for at least 3 hours or until frozen.


Remove the pan from the freezer and peel off the cupcake paper.

Let sit for 10 minutes before serving.

Frozen Pineapple Salad



4 oz cream cheese, softened

1 – 8 oz container pineapple yogurt

1/4 cup sugar

1 – 8 oz can crushed pineapple, in it’s own juice and drained

6 pieces of pineapple chunks, fresh or packed in it’s own juice

fresh herbs for garnish, optional


Mix cream cheese, sugar and yogurt. Use a mixer for a smoother consistency or mix by hand if you want pieces of cream cheese in yours.

Stir in the crushed pineapple.

Spoon into six full size cupcake papers in a cupcake pan.

Place a pineapple chunk in the middle of each cupcake size serving. Garnish with a small sprig of an herb (optional).

Cover and freeze for 3 hours or more.

Remove paper and let stand 10 minutes before serving.

Categories: Fruit, Salad/Dressings


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