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Lohmann's Steak House Champagne Salad
1 package (8 oz.) cream cheese, room temperature
3/4 C. sugar
1 can (20 oz.) crushed pineapple, drained
1 package (10 oz.) frozen strawberries with juice
1 package (1/4 oz.) unflavored gelatin
2 medium-sized bananas, sliced
1/2 C. coarsely chopped pecans or walnuts
1 container (16 oz.) whipped topping
In large bowl, combine cream cheese and sugar; blend well.
In another bowl, mix pineapple, strawberries with juice and gelatin, making sure
gelatin coats fruit well.
Mix in bananas, nuts and whipped topping.
Add fruit mixture to cream cheese mixture, stirring just until combined. Spoon
into loaf pan or 13-by-9-inch pan. Freeze salad.
To serve, thaw slightly and cut into slices or squares. Makes 12 to 16 servings.
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