This recipe brings back so many memories from my childhood. My mom made this for Sunday dinners, family get together, church suppers, and other "special" occasions.
I loved it! I haven't seen this recipe for years, and now that I have read through it again, it will be on my Sunday dinner menu!
~Amber
SALLY'S CHAMPAGNE SALAD
11oz. Cream Cheese, softened
2 c. Sugar
3 Banana's, mashed with a fork
1 (10oz.) pkg. Frozen Strawberries, thawed and drained
1 (20oz) can Crushed Pineapple (very well drained)
1 (16oz.) container Frozen Whipped Topping, thawed
1 c. Pecans, chopped
In a large bowl, beat the cream cheese with an electric mixer until light & smooth. Beat in the sugar.
Fold in the whipped topping.
Fold in the whipped topping.
In a second bowl, combine the banana's, strawberries,
pineapple and pecans. Stir into the cream cheese mixture.
pineapple and pecans. Stir into the cream cheese mixture.
Pour into a 9x13 glass pan or other decorative serving container, and chill until set (about 4 hours).
2 comments:
I have made this before, but was wondering if you can leave out the bananas as we now have someone who is allergic to them.
You can absolutely leave out the banana's! My kids don't care for them at all, so I just add more cream cheese. Instead of 11 oz., I use 2 complete pkg of cream cheese 16 oz.
Give that a try!
p.s. I also have a friend who despises banana's. She uses canned peaches, very well drained, and lightly mashes them with a fork, as the replacement.
I'm sure this is delish too!
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