Pastel Easter Salad
SUBMITTED BY Suzy, Logan County
“The pastel marshmallows dress up
one of our favorite holiday salads.”
1 (15 ounces) can diced peaches
1 (8 ounces) package cream cheese,
softened
1 (8 oz.) carton whipped topping,
thawed
2 (15-1/4 ounces) cans fruit
cocktail, drained
6 medium firm bananas, sliced
3 cups pastel miniature
marshmallows
Drain peaches, RESERVE 1/3 cup
juice for another use. In a mixing bowl, beat cream cheese and
reserved peach juice until smooth. Fold in whipped topping. Fold in
peaches, fruit cocktail, bananas and marshmallows. Transfer to a
serving bowl. Refrigerate for at least 1 hour.
