Sorry for the delay and the late posting of Mennonite Monday, but I have a great recipe for you this week called Frozen "Pink Champagne" Salad (pg 187W). This went together very easily and was a hit at a meal we went to last week. One thing I noticed is that cans of pineapple and cartons of strawberries don't come in the same sizes as the recipe wants, so I just guessed here and there to make it come out close. Also, I skipped the freezing part, since I didn't have time and it turned out just fine.
Frozen "Pink Champagne" Salad
8 oz. pkg cream cheese
3/4 cup sugar
15 oz. can crushed pineapple, drained
10 oz. box frozen strawberries, partially thawed
12 oz. carton Cool Whip
2 bananas, sliced
Cream sugar and cheese. Stir in rest of the ingredients. Freeze until firm. Take out 1 hour before serving.
Cream cheese and sugar mixed together.
Adding the fruit.
All mixed together and ready to eat.