As much as I'd like to take credit for this yummy salad, it came from 30 Day Gourmet.
Frozen Fruit Salad
When we go camping, I create individual servings by using an ice cream scoop to fill foil muffin liners, then freeze. I transfer the individual cups to a single layer in a zip-top bag and keep in the cooler or camper freezer for an afternoon snack. For a meal at home I follow the recipe, using a 9x13 pan.
8 oz low fat cream cheese, softened
1/2 c sugar (or splenda)
1-1/2 c sour cream
20 oz can crushed pineapple, drained
~30 oz or 2 lbs frozen fruit (I found frozen mixed berries at Costco, 1 bag made 2 batches)
Put into serving dish(s) and freeze. Thaw 15-30 minutes before cutting if using 9x13 pan, 5-10 minutes if using muffin liners.