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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.
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