Fruit Cocktail Cream

Fruit Cocktail Cream

May 13: National Fruit Cocktail Day

When Islander was a little girl, she remembered her mom whipping up a quick, creamy confection using a can of fruit cocktail and offering it to our houseguests. This family tradition of hospitality has continued in our marriage, and we have served this fruit cocktail cream whenever we host visitors in our own home. Although it can be served in individual dessert cups, Highlander likes to carve out pineapple bowls for a more decorative display. Besides, the pineapple is a symbol of hospitality and adds a tropical touch to the table.


(Inspired by Mommy)


  • 2 small cans (15 ounces each) of fruit cocktail
  • 1 package (8 ounces) cream cheese, softened
  • ½ can sweetened condensed milk
  • flaked coconut
  • maraschino cherries, drained and rinsed


In a colander or sieve, drain the juice/syrup from the cans of fruit cocktail. In a mixing bowl, combine the cream cheese with condensed milk and stir until smooth. Add the drained fruit cocktail and toss lightly. Refrigerate until ready to fill individual dessert cups or pineapple bowls.

Fruit Cocktail Cream

Make the pineapple bowls by slicing it in half from the crown down. Cut around the rim of the pineapples and remove the meat.  Scoop out the rest of the pineapple with a spoon. Drain the juice from the pineapple halves before filling them with the fruit cocktail cream. Sprinkle with coconut and arrange a few maraschino cherries on top. Refrigerate until ready to serve.

Fruit Cocktail Cream


  • Choose from a variety of canned fruit cocktail—tropical mixed fruit, very cherry, etc.— for a unique combination.
  • Try pineapple-flavored cream cheese in the 8-ounce tub or pineapple-flavored yogurt for an enhanced pineapple taste.
  • Use canned fruit cocktail packed in lite syrup or juice, fat-free cream cheese and fat-free sweetened condensed milk for healthier ingredients.