Strawberry-Pineapple Salad

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
Chicken Salad
Waldorf Salad

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Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.

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