1 - 8 oz. pkg. Philadelphia Cream Cheese, softened
1 c. sugar
1 - 15 oz. can crushed pineapple, drained
1 - 16 oz. Cool Whip
1 - 10 oz. pkg. frozen strawberries, thawed
3 small bananas, diced
3/4 c. walnuts
Instructions
Cream together cream cheese and sugar in a large bowl. Gently fold in pineapple, whipped topping and strawberries. Mix well. Stir in bananas and walnuts.
Freeze overnight or 6 hours. Remove from freezer about 2-4 hours prior to serving.
Originally Submitted
8/23/2008
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You can add this Summer Champagne Salad recipe to your own private DesktopCookbook.
