In 2002, after moving back to Dallas from California, our house became the meeting place of several ladies groups for luncheon’s. I loved the opportunity to not only cook for a large gathering, but to grab the chance to show friends how much fun it can be to have people in your home. Cooking for a crowd is so much fun. It allows you to make different recipes that you possibly wouldn’t make when you normally cook for just 2 or 3. This salad was a winner, because it could be made ahead of time and frozen. It is easy to double or triple, whatever the need be. Remember this come holiday season. It is taken from “Miss Daisy Celebrates Tennessee” a cookbook given to me years ago by a sweet friend, Simone, who knew my love of new cookbooks.
1 (8oz) package cream cheese, softened
3/4 cup sugar
3 large bananas, sliced
1/2 cup chopped pecans
1 (14 oz) can pineapple chunks, drained
1 (16 oz) package frozen strawberries, thawed
1 (8 oz) carton whipped topping, thawed
Assemble all ingredients. In large bowl, cream together the cream cheese and sugar. Add bananas, pineapple, strawberries and whipped topping. Stir in pecans. Pour into a 9×13 dish. Freeze
When ready to serve, cut into serving sizes that you need.