Aunt sandy brought this to every church potluck because it’s cheap, cold, and disappears fast.
Transfer the mixture into your prepared dish or serving bowl, smoothing the top with a spatula so it looks even and airy.
Place the dish in the freezer, uncovered, for about 1–2 hours, or until the salad is firm enough to scoop but not rock hard. For longer storage, cover tightly with plastic wrap or a lid once it’s mostly frozen.
When you’re ready to serve, take the salad out of the freezer and let it sit on the counter for 10–15 minutes to soften slightly. Scoop into bowls or onto plates, making sure everyone gets plenty of strawberry pieces.
Return any leftovers to the freezer, tightly covered. For best texture, enjoy within 3–4 days.
Variations & Tips
To stretch this for a bigger crowd (very Aunt Sandy style), fold in 1–2 cups of mini marshmallows or a drained can of crushed pineapple before freezing; both add volume without adding much cost. If you like more texture, stir in 1/2 cup chopped pecans or walnuts right before freezing, or sprinkle them over just before serving so they stay crunchy. For a slightly lighter version, use light strawberry yogurt and light whipped topping—no one at the potluck will notice. If you only have plain or vanilla yogurt on hand, use that and add 1/2–1 cup of extra chopped frozen strawberries plus a spoonful of strawberry jam to boost the berry flavor. You can also swap half of the strawberries for another frozen fruit like peaches or mixed berries, keeping the total fruit amount the same. For easy single-serve portions, spoon the mixture into a muffin tin lined with paper liners, freeze until firm, then pop them out and store in a zip-top bag; they’re perfect for grabbing one at a time for lunches or after-dinner treats.
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