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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 10 |
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Mmmm...this is so good! Rich and tangy to taste, beautiful to look at. While I love it as a salad, I have also used it for a refreshing summer dessert. My niece, Carrie, shared this recipe with me and I bless her for it. Cooking time is actually freezing time. Ingredients:
1 (8 ounce) package cream cheese |
1 (8 ounce) container cool whip |
1 (6 ounce) can frozen daiquiri mix, thawed |
1 (8 ounce) can crushed pineapple, well drained |
1 (3 ounce) package chopped walnuts (optional) |
3 drops green food coloring |
1 whole strawberries or 1 whole stemmed cherries or 1 whole peeled sliced kiwi fruit |
mint leaves or mint sprig |
Directions:
1. Allow cream cheese to soften at room temperature.
2. With electric mixer, cream the softened cream cheese in a large bowl. Blend in thawed Cool Whip and daiquiri mix.
3. Stir in the drained pineapple and chopped walnuts, if used. Add green food coloring to achieve a pleasing pale green color.
4. Pack into a desired mold; a loaf pan works well. Freeze 4 hours or overnight. Take out 15-20 minutes before serving.
5. To serve: Unsold on an attractive patter. Garnish with whole strawberries, cherries or slices of kiwi. Add mint sprigs or leaves, if desired.
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