Pink Champagne Salad - cooking recipe

Ingredients

1 (8 oz.) pkg. Philadelphia cream cheese
3/4 c. sugar
1 (10 oz.) pkg. frozen strawberries, thawed
1 regular can crushed pineapple, drained
2 chopped bananas
1 c. chopped pecans
1 (10 oz.) bowl Cool Whip

Preparation

Cream and mix together cream cheese and sugar.
Add strawberries, pineapple, bananas and nuts and mix well.
Then fold in Cool Whip.
Spread into two 9-inch square pans.
Cover with lids or seal with foil and freeze.
Remove from freezer 20 or 30 minutes before serving.
Cut into small squares.
Let thaw before serving.
Return the rest to freezer.
This can be made several weeks ahead.
It keeps well in freezer.
Makes a good fruit salad or use as a quick dessert.