Pink Cloud Salad Recipe #1
1 (10-ounce) pkg. frozen strawberries in light syrup
1 cup milk
2 cups strawberry frozen yogurt or strawberry light ice cream
Place strawberries in the pouch in a bowl of warm water for 10 minutes.
Remove from water and carefully open pouch; pour strawberries and the
syrup into blender container. Cover and blend till smooth.
Add milk and half the yogurt or ice cream; blend till smooth. Stop
blender; scrape down sides. Add remaining yogurt or ice cream. Blend
till smooth. Stop and scrape down sides, if necessary. Pour into
glasses.
Makes 3 to 4 servings.
Pink cloud salad #2
Yield
3 servings
MeasureIngredient
½ cupPecans
1 canCherry pie filling
1 canUnsweetened crushed
Pineapple, drained
1 canMilnot
13 ounceCool Whi
Mix all together except Cool Whip. Then fold in Cool Whip until well
blended. Refrigerate.
PINK CLOUD GELATIN SALAD #3
1 large box strawberry gelatin
1/2 bag miniature marshmallows
1 can pineapple tidbits
1 pint small curd cottage cheese
1 large container Cool Whip®<br>1 large can mixed fruit
1 small can crushed pineapple
Stir gelatin into cottage cheese until gelatin is dissolved. Add Cool
Whip® and stir until blended. Add the marshmallows and blend well.
Drain the cans of fruit and add fruit to mixture. Chill.
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