Nana baked nothing, but her 4 ingredient freezer trick stole the show at every single family reunion. People always begged for her secret.

For a lighter version, you can use light cherry pie filling, pineapple in juice (not syrup), fat-free sweetened condensed milk, and light whipped topping; just know it may freeze a touch firmer. For picky eaters who don’t love pineapple texture, pulse the drained pineapple quickly in a food processor or chop it finer so it blends in more smoothly, or reduce the pineapple to 1 cup and add an extra 1/2 cup whipped topping for a creamier bite. To make it feel a bit more special for holidays, stir in 1/2 cup chopped pecans or walnuts and 1/2 cup mini marshmallows before freezing. If you like a little crunch, sprinkle crushed vanilla wafers or graham crackers over the top right before serving instead of mixing them in, so they don’t get soggy. You can also portion the mixture into muffin tins lined with paper cups for individual frozen desserts—great for kids and easier to serve at big gatherings. If your freezer runs cold and the salad freezes rock solid, just let it rest on the counter 15–20 minutes or move it to the fridge about 30 minutes before serving to soften to that perfect, fluffy-slice stage.