Best 4 Rachels Cream Cheese Fruit Salad Recipes

Rachel's cream cheese fruit salad is a classic dessert that is perfect for any occasion. It is made with fresh fruit, cream cheese, and a few simple ingredients. This creamy, fruity salad is sure to be a hit at your next potluck or party. With its vibrant colors and refreshing flavor, it's a delightful dish to share with friends and family. The combination of sweet fruit and tangy cream cheese creates a taste sensation that is both satisfying and refreshing.

Check out the recipes below so you can choose the best recipe for yourself!

3-SALAD CHEF'S SALAD PLATE

3-Salad Chef's Salad Plate image

The great thing about this three-in-one recipe is you don't have to choose your favorite, you can have them all. Each of these has a unique flavor from the tangy kick of sour cream and horseradish in the beef salad, the spicy and sweet of the cayenne and pickle relish in the deviled ham, to the mustard and salty capers in the chicken rillette. There's something for everyone to love.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 33

Ingredients

1/2 cup sour cream
2 round tablespoons prepared horseradish, Gold's preferred brand
1/2 lemon, juiced
About 2 teaspoons Worcestershire sauce, Lea and Perrins preferred brand
A handful chives, finely chopped
A handful dill, finely chopped
1 1/2 teaspoons (1/2 a palm full) coarse black pepper
About 1 pound deli roast beef, leftover roast, pot roast or steaks
Watercress or arugula, to serve
1 pound deli sliced prosciutto cotto (cooked ham)
2 small ribs celery with leafy tops
1/2 red onion
2 cloves garlic
2 tablespoons thyme
1 tablespoon cayenne pepper sauce, Frank's Red Hot preferred brand, plus more to taste
About 1 tablespoon Worcestershire sauce
About 2 round tablespoons yellow mustard
3 tablespoons good-quality pickle relish, Wickle's preferred brand
Gem romaine or Bibb lettuce, to serve
1 pound cooked rotisserie chicken PLUS all the fat and drippings from its container
2 small ribs celery
1 large shallot
1 large clove garlic, crushed
4 sprigs tarragon
Salt and pepper
1/2 lemon
2 round tablespoons Dijon mustard
Gem romaine or Bibb lettuce
About 2 tablespoons nonpareil (small) capers
Chopped cornichons, for serving
8 slices white sandwich bread, Pepperidge Farm preferred brand
4 store-bought hard-boiled eggs, Eggland's Best in pouch preferred brand
3/4 to 1 pound cheese, 2 rounds of aged goat cheese, Fontina val d'Aosta or Comte, or cheeses of choice

Steps:

Gather your ingredients.
For the beef salad: In a mixing bowl, combine sour cream, horseradish, lemon juice, Worcestershire sauce, chives, dill and black pepper. Chop the beef and combine with sauce. When you serve, arrange watercress or arugula under and/or around rounded scoops of the salad, about 4 ounces per platter.
For the deviled ham: Tear ham into coarse pieces. Add to a food processor and finely chop the ham by pulsing it 10 to 12 times. Add to a mixing bowl and return processor bowl to base. Coarsely chopped celery and onion, crush garlic and finely chop thyme and add to ham. Season the ham with cayenne pepper sauce, Worcestershire sauce, mustard and relish then stir salad with rubber spatula. Rinse processor blade and bowl and return to base. To serve, arrange a small bed of lettuce leaves under rounded scoops of deviled ham, about 4 ounces per portion.
For the chicken salad: Preheat broiler.
Separate the skin and bones from chicken and place meat in food processor with fat. Pulse the processor to finely chop the chicken and transfer to a mixing bowl. Add processor bowl back to base, coarsely chop the celery, shallot, crushed garlic and tarragon leaves and pulse to finely chop. Add to the chicken and season with salt and pepper. Add lemon juice and Dijon mustard and stir well with rubber spatula. To serve, arrange the chicken salad on a bed of a few leaves of lettuce and top with capers and chopped cornichons.
To serve: Cut edges of bread, arrange the bread on a baking sheet and lightly toast on both sides under broiler. Cut toasts from corner to corner. Quarter the eggs lengthwise. Cut cheese into portions.
Arrange platter: ham salad, hard-boiled eggs, beef salad, portion of cheese or cheeses of choice, chicken salad, 4 toast points per person.

CREAMY FRUIT SALAD

Creamy Fruit Salad image

My husband loves this fruit salad. It is not only delicious, but also very easy to put together and economical. Chill at least and hour before serving for best taste.

Provided by Munchkin Mama

Categories Fruit

Time 10m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 (8 ounce) package cream cheese, softened
6 tablespoons sweetened condensed milk
30 ounces fruit cocktail, well drained
10 maraschino cherries, halved
1 banana, diced

Steps:

Combine the cream cheese and condensed milk; blend until very smooth.
Drain the juice from the fruit cocktail and add to cream cheese mixture. Toss in the banana pieces and cherries. Mix with a large spoon.
Cover with saran wrap and chill. Mix well and serve cold.

RACHEL'S CREAM CHEESE FRUIT SALAD

Rachel's Cream Cheese Fruit Salad image

This recipe is fat free and great! The pretzels add a crunchiness, and can be replaced but nuts if you like. Enjoy!

Provided by Allrecipes Member

Categories Dessert Salads

Time 20m

Yield 8

Number Of Ingredients 11

Ingredients

2 pears
2 apples, cored and chopped
2 ripe bananas, sliced
1 pint fresh strawberries, sliced
3 cups seedless grapes
½ lemon, juiced
8 ounces fat-free strawberry cream cheese
½ cup packed light brown sugar
2 teaspoons vanilla extract
½ tablespoon ground cinnamon
1 cup fat-free pretzels, broken

Steps:

Combine the pears, apples, bananas, strawberries and grapes. Add lemon juice and toss.
Blend together the cream cheese, brown sugar, vanilla and cinnamon; add the fruit and pretzels. Fold together. Serve immediately with a dollop of lite whipped topping or refrigerate until chilled.

Nutrition Facts : Calories 233 calories, Carbohydrate 55.4 g, Cholesterol 4.7 mg, Fat 0.7 g, Fiber 6 g, Protein 5.6 g, SaturatedFat 0.2 g, Sodium 266.7 mg, Sugar 37.2 g

RACHEL'S CREAM CHEESE FRUIT SALAD

Rachel's Cream Cheese Fruit Salad image

This recipe is fat free and great! The pretzels add a crunchiness, and can be replaced but nuts if you like. Enjoy!

Provided by Allrecipes Member

Categories Dessert Salads

Time 20m

Yield 8

Number Of Ingredients 11

Ingredients

2 pears
2 apples, cored and chopped
2 ripe bananas, sliced
1 pint fresh strawberries, sliced
3 cups seedless grapes
½ lemon, juiced
8 ounces fat-free strawberry cream cheese
½ cup packed light brown sugar
2 teaspoons vanilla extract
½ tablespoon ground cinnamon
1 cup fat-free pretzels, broken

Steps:

Combine the pears, apples, bananas, strawberries and grapes. Add lemon juice and toss.
Blend together the cream cheese, brown sugar, vanilla and cinnamon; add the fruit and pretzels. Fold together. Serve immediately with a dollop of lite whipped topping or refrigerate until chilled.

Nutrition Facts : Calories 233 calories, Carbohydrate 55.4 g, Cholesterol 4.7 mg, Fat 0.7 g, Fiber 6 g, Protein 5.6 g, SaturatedFat 0.2 g, Sodium 266.7 mg, Sugar 37.2 g

Tips:

Use fresh, ripe fruit: This will ensure your fruit salad is sweet and flavorful.
Choose a variety of fruits: This will add color, texture, and flavor to your fruit salad.
Cut the fruit into bite-sized pieces: This will make it easier to eat and more visually appealing.
Add a dressing: This will help to bind the fruit salad together and add extra flavor. Rachel's recipe uses a simple dressing made with cream cheese, sour cream, sugar, and vanilla extract.
Chill the fruit salad before serving: This will help to keep it fresh and refreshing.

Conclusion:

Rachel's Cream Cheese Fruit Salad is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up fresh fruit, and the cream cheese dressing adds a rich and creamy flavor. Whether you are serving it at a party or enjoying it as a snack, this fruit salad is sure to be a hit.