Yield: Serves 6
- 1 envelope dry mix whipped topping
- ½ cup cold milk
- ½ teaspoon vanilla
- 1 (3-ounce package) cream cheese, softened
- ¼ cup sugar
- 1 (15-ounce) can crushed pineapple (in own juice) drained
- ½ cup chopped nuts
- 1 cup hulled and sliced fresh strawberries
Prepare whipped topping with milk and vanilla according to directions on package and chill. Cream together cream cheese and sugar; add pineapple and nuts. Folk in whipped topping and strawberries. Chill 3 hours in bowl, not mold.
This recipe first appeared in Hopewell Heritage Cookbook. To order a copy, call the Hopewell Presbyterian Church office at (704) 875-2291. Cookbooks are $14.95, plus shipping.
Additional recipes from Hopewell Heritage Cookbook that appeared originally in the April 2012 issue of Our State:
Pineapple Pound Cake
Vegetable Meat Loaf
Hopewell’s Yeast Rolls