Pink Champagne Salad
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8 ounces softened cream cheese
3/4 cup sugar
2 bananas, diced
1 package (10 ounces) frozen diced strawberries
1 container (9 ounces) whipped topping
1 large can crushed pineapple, drained
Mix cream cheese and sugar together. Add remaining ingredients and stir well.
Place in 9x13-inch or larger dish and serve.
Ruth Ehlers, Rock Island