Creamy Frozen Fruit Cups

I made these yummy fruit salads for a brunch recently, and they were a big hit.  The original recipe called for putting them in aluminum muffin liners, but I like the look of these 9 ounce clear Solo cups.  These fruit cups are so versatile--you could serve them at a baby shower or a backyard barbeque.  Best of all, you can make them up to several days in advance!  You can use any combination of fruit you like.  I chose to use strawberries, mandarin oranges, and bananas, but you could use blueberries, pineapple, and even add some chopped nuts.  

Creamy Frozen Fruit Cups (Adapted from Taste of Home recipe found here)

8 oz. cream cheese, softened (I use light)
1/2 cup sugar
8 oz. Cool Whip, thawed
1 1/2 cups strawberries, cut into small pieces
11 oz. can mandarin oranges, drained
1 - 2 bananas, cut into small pieces (These will brown after a couple of days in the freezer, so you may want to sprinkle some Fruit Fresh on them if you are planning on them lasting longer than that.)

In a large bowl, beat cream cheese and sugar until well mixed.  Fold in Cool Whip until combined, then gently fold in the fruit.  Spoon into cups or muffin liners. (I used a large cookie scoop to do the job.)  Place in freezer.  Be sure to take them out of the freezer about ten minutes before you are ready to serve them.

I put the cups on a 15 by 10 inch jelly roll pan and covered in Press N Seal before putting them in the freezer.

Yield:  15 servings