Pink Salad

  By Tad Mitchell

May 30, 2016


1-4 ounce package cream cheese, softened

Small jar (10 oz) maraschino cherries, cut up

2 tablespoons cherry juice

1 can (20 oz) crushed sweetened pineapple, well drained

1 tablespoons pineapple juice

1 can (11 oz) drained mandarin oranges

3/4 cup coconut flakes

1 cup small marshmallows

½ pint whipping cream, whipped stiff


1Mix up the cream cheese first so it will not be lumpy. Mix in cherry juice and pineapple juice. Add cherries, pineapple, oranges, coconut and marshmallows. Last, fold in the whipped cream. Put in refrigerator overnight. Can be topped with nuts on serving.