Date Souffle Salad - cooking recipe

Ingredients

1 (8 oz.) pkg. cream cheese
1/4 c. maple, blended or maple flavored syrup
1 Tbsp. lemon juice
1 medium banana, mashed
1 (8 3/4 oz.) can crushed pineapple, drained
1/2 c. chopped dates
1/2 c. chopped pecans
1 c. whipping cream

Preparation

Cream cheese; beat in syrup, lemon juice and banana.
Stir in pineapple, dates and nuts.
Fold in whipped cream.
Put paper bake cups in muffin tin and fill with salad.
Freeze until firm.
Let stand for 15 to 20 minutes at room temperature before serving. Serve on lettuce with pineapple slices and garnish with cherry.