Creamy Frozen Fruit Salad (2)

Since this weekend is Memorial Day and a weekend of celebration with family and friends for most of us, I thought I would post another salad recipe, but this one won't be going to the park or lake for a day in the sun. This one will need to stay inside since it is made with cream cheese and other milk products to give it a wonderful rich, creamy texture. This salad is loaded with fruit and has no strong flavors which makes it great for the whole family; a real kid-friendly recipe.

My husband and I will be going home to see my mom for a few days. She has been very ill, but thankfully, is doing much better now, so I will not be posting for about a week. It is going to be wonderful to spend time with her and other family members that we have not seen since Thanksgiving or longer. Being at a distance from loved ones is so difficult and we are really thankful for the blessing of this time to spend with them. I hope you have some wonderful time with your family, as well. Blessings until next week!

Recipe:

1 pkg. (8 oz.) low-fat cream cheese, softened
1 cup low-fat sour cream
1 cup fat-free Cool Whip or other whipped topping
1/4 cup sugar
1 can (1 lb.) apricot halves, drained and cut in half
1 can (8 3/4 oz.) crushed pineapple, drained
1 can (1 lb.) pitted dark sweet cherries, drained and cut in half.
1 cup miniature marshmallows
1/4 cup chopped pecans

1. In a large mixer bowl, beat cream cheese until smooth. Add sour cream, Cool Whip and sugar; blend on low speed.
2. Stir fruits, marshmallows and nuts into cheese mixture.
3. Pour into a 5 x 9-inch loaf pan, 9 x 9-inch baking pan or a mold. Cover with foil and freeze for at least 8 hours.
4. Let sit at room temperature for about 20 minutes before trying to cut and serve.

Yield: 12 servings
Tip: If you are like me, and don't buy the smaller cans of crushed pineapple, the amount needed is 1 cup pineapple with juice and then drain.

I adapted this recipe from a recipe found in Betty Crocker's Cookbook.