Monday, March 21, 2011

Mennonite Monday - Frozen "Pink Champagne" Salad

Mennonite Monday started because I wanted to make recipes from the Bethesda Mennonite Church Cookbooks (both the yellow and the white cookbook for those of you who own them). I also wanted to take pictures of each recipe that I made, so I would know for future reference what the recipe should look like. I am by no means a great cook, but I think it will be fun to try new and different recipes each week. Not all of these recipes are for ethnic Mennonite food, but the women from Henderson know how to cook, so I can safely say that these recipes will be good. Check back each Monday for a new recipe and feel free to leave a comment if you have a favorite recipe from these cookbooks, or if you have some tips on what I should make and how I should make it.

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.  

1 comment:

  1. This was a favorite of Mike's grandma Evelyn. She made this many, many times over the years since I joined the family.

    ~Your mother-in-law :)