This is a beautiful salad for special occasions, bridal luncheons, and more. The recipe comes to us from Sandi McClain, who managed our Blue Willow Gift Shop for a number of years.
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container sour cream
½ cup granulated sugar
1 cup chopped pecans
1½ cups miniature marshmallows
1 to 2 drops red food coloring
1 (16-ounce) can crushed pineapple
1 (16-ounce) can dark pitted cherries in their juice, drained
In a food processor mix the cream cheese, sour cream, sugar, pecans, marshmallows, and food coloring. Then pour the mixture into a medium-size mixing bowl and stir in the pineapple and cherries. Pour into a 9 × 13-inch casserole dish and freeze. When frozen, cut into squares and serve. This recipe also works well in individual molds for a brunch or luncheon.
YIELD: ABOUT 24 SERVINGS