Holiday Meals

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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