This frosty salad of cream cheese, whipped cream, assorted fruit and marshmallows is tinted pink, frozen in a loaf pan and unmolded before serving.
What You Need
Original recipe yields 16 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup MIRACLE WHIP Dressing
1 can (20 oz.) pineapple chunks, drained
1/2 cup chopped maraschino cherries, drained
1 can (17 oz.) apricot halves, drained, quartered
2 Tbsp. powdered sugar
Few drops red food coloring (optional)
2 cups JET-PUFFED Miniature Marshmallows
1 cup whipping cream, whipped
4 lettuce leaves
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Let's Make It
Mix cream cheese and dressing in large bowl until well blended.
Add fruit, sugar and food coloring; mix well. Gently stir in marshmallows and whipped cream. Spoon into 9x5-inch loaf pan.
Freeze 3 hours or until firm. Unmold onto serving platter. Surround with lettuce leaves.
Sweets can add enjoyment to a balanced diet, but choose an appropriate portion.
How to Unmold Salad
Dip pan in warm water for about 15 seconds. Gently pull salad from around edges with moist fingers. Place moistened serving plate on top of pan. Invert pan and plate; holding pan and plate together, shake slightly to loosen. Gently remove pan and center salad on plate.
For individual servings, pour cream cheese mixture evenly into 16 (5-oz.) paper or plastic cups. Insert wooden pop stick into center of each cup. Freeze several hours or until firm.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, about 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.