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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 10 |
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The original recipe for this was called Champagne Salad . I changed it because I leave out the bananas and pecans as my kids don't care for them. If you wish to include them, add 2 diced bananas and 1 cup chopped pecans. I place this in cupcake liners (the foil kind) and freeze on a cookie sheet until solid and then place in a freezer bag. This makes portioning easy. The title says salad but this is realy more of a dessert. Ingredients:
3/4 cup sugar |
8 ounces light cream cheese, softened |
10 ounces frozen sliced strawberries, thawed |
20 ounces crushed pineapple |
10 ounces cool whip, thawed |
Directions:
1. Drain pineapple.
2. In a large bowl, cream together the sugar and cream cheese.
3. Add the strawberries and pineapple.
4. fold in the cool whip.
5. Freeze in a 9 x 13 pan or in cupcake liners.
6. To serve: Thaw the 9 x 13 pan for about 20 minutes.
7. Cut into squares and serve.
8. My kids eat the cupcake size ones still frozen- they are like a popsicle.
9. Enjoy!
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