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1 (8-oz) package cream cheese, softened
1/4 cup mayonnaise
1 pint strawberry sherbet
1 (11-oz) can crushed pineapple, well drained
1 (10-oz) package frozen strawberries, thawed and drained
1/4 cup toasted, slivered almonds, optional
Lettuce
In a large bowl, stir together the cream cheese and
mayonnaise until smooth.
Stir strawberry sherbet to soften. Quickly stir it into the cream-cheese mixture. Stir in drained pineapple, thawed strawberries and almonds.
Turn mixture into an 8-inch square pan. Cover and freeze until firm.
To serve, let stand at room temperature for 10 to 15 minutes.
Cut into squares. Serve on lettuce-lined salad plates.
Makes 8 or 9 servings.
Source: Modesto Bee newspaper, April 12, 1989
1/4 cup mayonnaise
1 pint strawberry sherbet
1 (11-oz) can crushed pineapple, well drained
1 (10-oz) package frozen strawberries, thawed and drained
1/4 cup toasted, slivered almonds, optional
Lettuce
In a large bowl, stir together the cream cheese and
mayonnaise until smooth.
Stir strawberry sherbet to soften. Quickly stir it into the cream-cheese mixture. Stir in drained pineapple, thawed strawberries and almonds.
Turn mixture into an 8-inch square pan. Cover and freeze until firm.
To serve, let stand at room temperature for 10 to 15 minutes.
Cut into squares. Serve on lettuce-lined salad plates.
Makes 8 or 9 servings.
Source: Modesto Bee newspaper, April 12, 1989
