Champagne Salad

8 oz cream cheese (softened)

3/4 cup sugar

12 oz package frozen strawberries (thawed)

20 oz can crushed pineapple (drained)

2 bananas (sliced)

1 cup pecans (chopped)

8 oz cool whip

In the bowl of a mixer, beat together cream cheese and sugar. Add strawberries, pineapple, bananas, and pecans and turn on mixer to blend. Use a spatula to fold in cool whip.

Pour in a 9″ x 13″ (or 10″ square) pan. Freeze overnight. Thaw for half an hour before slicing and serving.