This recipe is a variation on Divinity Frozen Fruit Salad that my mother made when I was young. The salad is made from cream cheese, mayonnaise, lemon juice, dates, and crushed pineapple. The flavor is really wonderful: sweet and salty with the richness of the dates and the bright tang of pineapple. And the texture really is similar to divinity, that ethereal candy.
I wanted to change the recipe a bit. I never really felt that gelatin was crucial to the success of the recipe. I also wanted to make a larger salad to serve more people. It worked!
Of course, you can always make the classic recipe, or try the super easy version for Quick Divinity Salad I developed when my sister discovered that Chobani pineapple yogurt tasted a lot like this salad.
Take the salad out of the freezer about 30 minutes before you want to serve it. Cut into squares and serve on bright mixed salad greens.
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 (8 ounce) package cream cheese, softened
- 1 cup mayonnaise
- 1/3 cup sugar
- 3 tablespoons lemon juice
- 1-1/2 cups chopped pitted dates (do NOT buy the prechopped variety)
- 2 (8 ounce) cans crushed pineapple, drained
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: Serves 10
In medium bowl, beat cream with powdered sugar until stiff peaks form. Set aside.
In a large bowl, beat the cream cheese until smooth and fluffy. Gradually beat in the mayonnaise, beating until smooth.
Bet in the sugar, then beat in the lemon juice until smooth.
Taste for seasoning at this point; you may want to add more sugar or lemon juice.
Then fold in the dates, the drained pineapple, and the whipped cream.
Pour into a 2 quart casserole dish and freeze until firm.