Jul 012006
 
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This salad tastes great and makes a refreshing dessert or salad. You can also “open freeze” and then cut into individual squares and freeze for individual servings.
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Recipes

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2

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Servings

12

24

36

48

60

72

Ingredients
Cream cheese

9 oz.

16 oz.

24 oz.

32 oz.

40 oz.

48 oz.

Sugar

3/4 C.

1-1/2 C.

2-1/4 C.

3 C.

3-3/4 C.

4-1/2 C.

Strawberries; fresh, home frozen OR

1-1/2 C.

3 C.

4-1/2 C.

6 C.

7-1/2 C.

9 C.

Frozen strawberries; thawed

12 oz.

24 oz.

36 oz.

48 oz.

60 oz.

72 oz.

Crushed pineapple; drained

20 oz.

40 oz.

60 oz.

80 oz.

100 oz.

120 oz.

Bananas; quartered and sliced

2

4

6

8

10

12

Pecans; chopped

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Whipped topping (like Cool Whip)

8 oz.

16 oz.

24 oz.

32 oz.

40 oz.

48 oz.

Assembly Directions:
Cream sugar and cream cheese together. Add remaining ingredients. Pour into a 9×13 pan or individual lidded cups.

Freezing and Cooking Directions:
Seal and freeze.

Comments:
Any kind of strawberries works fine in this salad – fresh or frozen. Thaw the frozen ones first.
If you make the salad with fresh strawberries or strawberries that you have washed and frozen, you might want to add a few drops of red food coloring for a pretty pink color

Nutritional Info:
Per Serving: 260 Calories; 15g Fat (49.6% calories from fat); 3g Protein; 32g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 62mg Sodium.
Exchanges: 1 Fruit; 3 Fat; 1 Other Carbohydrates.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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