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BANANA SPLIT SALAD

This is from Country Extra magazines and was submitted by Shelly Korell. This one of my husbands favorite salads. It would also make a nice dessert.





List of Ingredients



• 1 package (8 ounces) cream cheese, softened
  
• 1/2 cup sugar
  
• 1 can (20 ounces) crushed pineapple, drained
  
• 1 package (10 ounces) frozen sliced strawberries in syrup, thawed
  
• 2 medium firm bananas, chopped
  
• 1 carton (12 ounces) frozen whipped topping, thawed ( I use Light topping)
  
• 1 cup chopped walnuts
  
• red food coloring, optional
  






Instructions



1. In a large mixing bowl, beat the cream cheese and sugar. Stir in pineapple, strawberries, and bananas. Fold in the whipped topping, walnuts and food coloring if desired. Pour into an oiled 13 x 9 x 2 inch dish. cover and freeze until firm, at least 3 hours. Remove from the freezer 30 minutes before serving. Yield 12-15 servings.
   
2. I cut the leftovers in squares and freeze them in a covered container. Then take out as many as needed.