Pink Champagne Salad -- Quad-Cities Online Recipe Book
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Pink Champagne Salad

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8 ounces softened cream cheese
3/4 cup sugar
2 bananas, diced
1 package (10 ounces) frozen diced strawberries
1 container (9 ounces) whipped topping
1 large can crushed pineapple, drained


Mix cream cheese and sugar together. Add remaining ingredients and stir well. Place in 9x13-inch or larger dish and serve.

Ruth Ehlers, Rock Island

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