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    Pineapple-Berry Frozen Salad


    Source of Recipe


    BHG's Salads, 1992

    List of Ingredients




    2 8-oz pineapple yogurt
    1 8-oz soft-style cream cheese with pineapple
    1 4-oz frozen whipped dessert topping, thawed
    1 8-oz crushed pineapple, drained
    1 cup fresh or frozen unsweetened red raspeberries or blackberries
    1/4 cup chopped pecans, toasted
    Lettuce leaves

    Recipe



    In a medium mixing bowl combine yogurt and cream cheese. Beat with an electric mixer on medium speed till smooth. Stir in whipped topping, pineapple, rasperries or blackberries, and pecans. Pour into an 8x8x2-inch baking pan. Cover and freeze for at least 8 hours or till firm.

    To serve, remove salad from the freezer; let stand at room temperature about 1 hour or till slightly thawed. Meanwhile, line salad plates with lettuce leaves. Cut the salad into squares; serve on lettuce-lined plates. Makes 9-12 servings.

 

 

 

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