Tried 'n' True: Fix ahead of Fourth of July gathering

By Jackie Lindley
Special to the Tribune-Star

June 29, 2009 10:39 am

— With the Fourth of July upon us and we are having family and friends over, we want to have something we can fix ahead of time. This recipe came to me from my cousin, Carole’s daughter-in-law Cheryl. She served this at a shower. Don’t remember if it was for a wedding or baby. Anyway, she brought out this salad. It was so good. I wanted the recipe. Well, it took almost two years but I finally got it. I’ve used this for a very long time. She was a newlywed back then. Now she’s a mother-in-law. Thanks Cheryl.
Champagne Salad
1 8-ounce cream cheese (softened)
3/4 cup sugar
• Blend these together.
• Then add:
1 20-ounce well drained can crushed pineapple
1 10-ounce frozen strawberries, cut in halves
2 sliced bananas
chopped nuts (optional)
• Mix well together.
• Can add 2 cups grape halves (optional)
• Freeze in a 9x13-inch pan or 2 pie tins. Garnish with kiwi.
Keeps in freezer 1/2 to 2 months.

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