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Frosted Strawberry Salad Recipe

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This recipe for Frosted Strawberry Salad, by , is from The Rasmussen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carol Rasmussen


2 pkg. (6 oz. each) strawberry Jello
3 cups boiling water
2 pkg. (10 oz. each) frozen sweetened sliced strawberries, thawed
1 can (20 oz.) crushed pineapple, undrained
1 cup chopped pecans
cup chopped maraschino cherries

1 pkg. (8 oz.) cream cheese, softened
1 jar (7 oz.) marshmallow cream
1 carton (8 oz.) cool whip, thawed

Fresh strawberries and mint for garnish

In a large bowl, dissolve jello in boiling water. Stir in strawberries and pineapple. Refrigerate until partially set.

Stir in the pecans and cherries. Transfer to a 13x9 dish. Cover and refrigerate for about 2 hours or until firm.

For topping, in a small bowl, beat cream cheese and marshmallow cream just until combined; fold in cool whip. Spread over salad. Cover and refrigerate for several hours or overnight. Garnish with strawberries and mint.




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