My nana made this every year but I kept forgetting to write it down. So glad I found something that comes close to hers!

1. Cream the sugar and cream cheese in a large bowl until well combined.
2. Toss in the whipped cream gently until everything is incorporated.
Third, stir in the mandarin oranges, cut strawberries, and crushed pineapple (after draining), along as the creamy mixture. Toss the fruits to combine them evenly.

4. Spread out the chopped pecans and halved maraschino cherries evenly across the mixture.
5. To keep the banana slices from browning, mix them with the lemon juice in a small bowl. Finally, add the bananas to the salad by gently folding them in.
Sixth, equally distribute the fruit salad onto a 9-by-13-inch baking dish. Put in the freezer for at least four hours, or until it becomes solid.
Step 7: Take it out of the freezer and give it a 10–15 minute rest before serving. Enjoy after cutting into squares.
Tips and Variations
Substitute lower-fat or Neufchâtel cheese for the cream cheese, and use light whipped topping instead of heavy cream, for a lighter version. Toasted pecans will bring out even more of their natural nuttiness. Feel free to use whichever fruits are in season or that you want in this recipe; it’s quite versatile. Delightful variations may be achieved by using peaches, mangoes, or even a combination of berries. A dash of rum or orange liqueur might weave in an elegant note if you’re seeking to enhance the taste profile.

Never forget to pat dry any fruits that are canned or frozen if you want your salad to keep its creamy texture. Add a touch of elegance by plating each slice on a bed of lettuce for a visually appealing and healthy presentation.