CAROL FAY MASSEY was born and raised in Lafayette, Tennessee, and lived in Germany when NATASHA STONEKING’S (Nashville, Tennessee) grandfather was stationed there in the navy. Life then took them to Illinois, then finally back home to Tennessee to raise their three daughters. Gran and Papa (as they’re known to their grandchildren) have been together for fifty-four years and currently live in Nashville. Natasha’s middle name is Carol, after Gran, and Natasha’s firstborn daughter is Caroline, also in honor of Gran. “Everyone who knows my Gran knows that no food is better than hers, which is why we always love gathering around her table and enjoying her incredible meals. She helped teach me how to cook at an early age, and now I am always trying to re-create her recipes that have become my favorites. At Christmastime she makes batches and batches of chocolate candy and divinity. Funny enough, no one can seem to master her divinity recipe, but I am on a mission to try this year because it’s something I want to be able to carry on for my children someday too,” Natasha says.
8 ounces cream cheese, softened
1 (16 ounce) can crushed pineapple, drained
1 (16 ounce) package frozen strawberries, partially thawed
1 cup pecans, chopped
¾ cup sugar
2 large bananas, sliced in quarters
1 (8 ounce) container whipped topping
1 Mix together the cream cheese, pineapple, strawberries, pecans, and sugar. Fold in the bananas and whipped topping and pour into a 9 × 9-inch square container* with an airtight lid. Place in the freezer for at least 4 hours or freeze overnight.
2 To serve, remove the lid and let stand at room temperature for 15 to 30 minutes (just until it starts to thaw around the edges). Serve slightly frozen. Use a plastic knife to cut into individual servings. Cover remaining salad and place back into the freezer for up to 1 week.
MAKES 8 SERVINGS.
* Smaller containers will yield thicker portions.