Recipe - Frozen Pineapple-Almond Salad

One half cup Blanched almonds
1 One half cup Crushed pineapple
Drained
One half cup Maraschino cherries
Drained
One half cup Chopped dates
24 Marshmallows
8 ounce Cream cheese softened
One fourth cup Mayonnaise
1 cup Whipping cream

*Buy blanched, toasted salted almonds or blanch your own by dropping 1/2
cup almonds into boiling water. Turn off heat and let almonds stay in water
only one minute. Remove to paper towels to drain thoroughly. With fingers,
rub almonds until peel comes off.

1. Coarsely chop almonds, set aside. 2. Drain pineapple and reserve syrup.
3. Cut drained cherries into quarters and set aside. 4. Cut dates (about 3
ounces) into slivers and set aside. 5. Cut marshmallows into eighths and
set aside. 6. Combine in bowl 3 tablespoons of pineapple syrup and the
softened cream cheese. Beat until fluffy, then blend in One fourth cup mayonnaise.
Gently fold in pineapple, cherries, dates, almonds and marshmallows. 7.
Chill bowl and beaters then whip the cream until it piles softly. Gently
fold the cream into the fruit mixture. 8. Turn into mold and freeze until
firm, about 34 hours.

Recipe By : Jo Anne Merrill

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip