Chewin'

the News

June 2006

Strawberry-Banana Frozen Salad

Click here to go to a Printer Friendly Page.

Advantage Cooking owners click here to download this recipe.

Don't own Advantage Cooking? Click here to learn about this great software.

Recipes:	1	2	3	4	5	6
Servings:	24	48	72	96	120	144
Ingredients:
Cream cheese	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Sugar	3/4 C.	1-1/2 C.	2-1/4 C.	3 C.	3-3/4 C.	4-1/2 C.
Thawed frozen sliced  strawberries, undrained	16 oz.	32 oz.	48 oz.	64 oz.	80 oz.	96 oz.
Canned crushed pineapple, drained	20 oz.	40 oz.	60 oz.	80 oz.	100 oz.	120 oz.
Chopped pecans	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Bananas, quartered and sliced	2	4	6	8	10	12
Whipped topping, thawed	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.

Assembly Directions:

Cream together cream cheese and sugar with mixer. Add remaining ingredients by hand.

Freezing Directions:

Pour into 9x13 pan or freezer container. Seal, label and freeze.

Serving Directions:

Thaw slightly and enjoy!

Comments:

You can also put the fruit salad into individual freezer containers for a quick lunch or picnic!

Nutritional Info: 

Per Serving: 283 Calories; 15g Fat (45.1% calories from fat); 3g Protein; 38g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 62mg Sodium. 

Exchanges: 1-1/2 Fruit; 3 Fat; 1 Other Carbohydrates.

<<<<<<< Go to the June 2006 Newsletter