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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