Festive frozen cream cheese
and fruit salad mold with crushed pineapple, maraschino cherries,
miniature marshmallows and whipped topping.
Frozen
Fruit Salad
- 1 (8-ounce) package cream
cheese
- 2 (20-ounce) cans crushed
pineapple, undrained
- 1 (10-ounce) bag miniature
marshmallows, halved
- 2 (12-ounce) jars Maraschino
cherries without stems,drained and halved
- 1 (8-ounce) container
frozen nondairy whipped topping, thawed
- Combine cream cheese and
pineapple in large mixing bowl with electric mixer. On low speed,
add marshmallows and cherries. Blend in whipped topping.
- Pour mixture in 9x3-inch
pan (or desired mold), cover with plastic wrap and freeze for
at least 24 hours.
Makes 12 servings.
Note: Size and shape of
dessert depends on the pan/mold used.
Recipe and photograph provided
courtesy of National Cherry Growers
& Industries Foundation, through ECES, Inc., Electronic Color Editorial Services.
