Cammy Jacobson
Lindsborg, Kansas
Champagne Salad
8 oz. cream cheese, softened
1 c. Splenda or sugar
15 oz. can crushed pineapple, drained
16 oz. container frozen whipped topping, thawed
10 oz. container frozen strawberries, thawed
3 bananas, sliced
In a large bowl, beat cream cheese with Splenda or sugar. Fold in pineapple, whipped topping, strawberries and bananas. Place in a casserole dish. Cover well and freeze overnight or up to one week. Remove from freezer for 30 – 45 minutes before serving.
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