3 oz Cream cheese; softened
1/2 c Miracle whip light
8 oz Cool whip; thawed
2 c Miniature marshmallows
10 oz Frozen sliced strawberries
3/4 c Chopped pecans; toasted

Mix cream cheese and dressing until well blended. Gently stir in whipped topping, marshmallows, strawberries and pecans. Spoon mixture into greased and plastic wrap-lined 6-cup mold or 8" square pan.

Freeze until firm. Place in refrigerator 10 minutes before serving. Unmold onto serving plate; remove plastic wrap. Garnish with fresh fruit. Variation: Prepare mixture as directed. Spoon into 5-ounce paper drinking cups; insert wooden stick in center of each cup. Freeze until firm. Remove paper cups from pops before serving.


8 oz Cream cheese; softened
1/2 c Sugar
1 lg Pineapple tidbits; drained
1/2 c Nuts; chopped
10 oz Strawberries, frozen; - partially thawed
2 Bananas; sliced
1 lg Whipped topping; thawed

Beat softened cream cheese with sugar. In another bowl, put drained pineapple tidbits, strawberries (thawed enough to separate), nuts, bananas and whipped topping. Mix well, but gently. Combine with cream cheese mix. Spoon into loaf pan and freeze overnight. Serve partially frozen. Cut into slices and place on lettuce-lined salad plates.


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