Champagne Salad

Maybe my southern roots are showing but I have great fondness for champagne salad. This was a the staple of dinners on the lawn, cookouts and church functions of my misspent youth. While it is very, very pink, it is also quite delicious so I don’t think I’m losing any butch cred for making it.

This frozen concoction of strawberries, pineapples, bananas and pecans was a perfect choice for bringing to an early Saturday morning meeting of the social media team of the Independent Women’s Organization. The fact that when people’s mouths are full of all the awesome goodness, they’re less likely to disagree/contradict/oppose me is just a happy coincidence!


8 ounces cream cheese
3/4 cup sugar
12 ounces frozen strawberries, sliced
1 large can crushed pineapple, 20 ounces
2 bananas
1 cup pecans, chopped
1 container Cool Whip whipped topping, 10 ounces

In the bowl of a mixer, beat together cream cheese and sugar. Add strawberries, pineapple, bananas, and pecans and turn on mixer to blend. Use a spatula to fold in cool whip.

I usually pour it into a large glass bowl or casserole to freeze overnight. Alternatively, you can pour it into a 9″ x 13″ pan and cut out pretty squares after freezing for a nice presentation. Be sure to thaw for about thirty minutes before serving.

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