This recipe brings back so many memories from my childhood. My mom made this for Sunday dinners, family get together, church suppers, and other "special" occasions.
I loved it! I haven't seen this recipe for years, and now that I have read through it again, it will be on my Sunday dinner menu!
~Amber
SALLY'S CHAMPAGNE SALAD
11oz. Cream Cheese, softened
2 c. Sugar
3 Banana's, mashed with a fork
1 (10oz.) pkg. Frozen Strawberries, thawed and drained
1 (20oz) can Crushed Pineapple (very well drained)
1 (16oz.) container Frozen Whipped Topping, thawed
1 c. Pecans, chopped
In a large bowl, beat the cream cheese with an electric mixer until light & smooth. Beat in the sugar.
Fold in the whipped topping.
Fold in the whipped topping.
In a second bowl, combine the banana's, strawberries,
pineapple and pecans. Stir into the cream cheese mixture.
pineapple and pecans. Stir into the cream cheese mixture.
Pour into a 9x13 glass pan or other decorative serving container, and chill until set (about 4 hours).
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