Champagne Salad - cooking recipe

Ingredients

8 oz. cream cheese
1 (20 oz.) can crushed pineapple
1 (16 oz.) carton Cool Whip
3/4 c. sugar
1 (10 oz.) pkg. frozen strawberries with juice
3 bananas, sliced

Preparation

Drain pineapple; reserve juice.
Blend cream cheese and sugar until smooth.
Stir in Cool Whip.
Dip bananas in pineapple juice and then drain.
Mix together strawberries, bananas and pineapple. Add to cream cheese mixture.
Put in 9 x 13-inch pan and freeze. Defrost in refrigerator 24 hours before serving.