Pink Champagne Salad - cooking recipe

Ingredients

8 oz. softened cream cheese
3/4 c. sugar
1 (No. 2) can crushed pineapple, drained
10 oz. pkg. frozen strawberries, thawed (juice and all)
8 oz. tub whipped topping
2 medium sliced bananas

Preparation

Mix together cream cheese and sugar.
Fold in strawberries, bananas, whipped topping and pineapple.
Pour into 9 x 13-inch pan and freeze.
Remove from freezer 20 minutes before serving.
Keeps in freezer 1 week to 10 days.