Frozen Strawberry Salad
     submitted by Sandi Stone

8 oz. package of cream cheese, softened
3/4 C. sugar
1 large can crushed pineapple, drained
10 oz. pkg. frozen sliced strawberries, can be frozen or thawed
2 or 3 bananas, sliced
1/2 C. chopped walnuts, optional
12 oz. tub of Cool Whip, thawed

Beat together cream cheese and sugar. Gently stir in pineapple, strawberries, bananas, and nuts. Fold in Cool Whip.

Line cupcake cups with either double paper cupcake cups or foil baking cups. (Can also use small disposable plastic cups.) Fill cups and freeze overnight. Serve frozen. Keeps 4-6 weeks in freezer. Once frozen can be transferred to Tupperware or zip-loc bag. Serves approx. 20.