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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.”
READY IN:
5mins
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

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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