#3030 - Pink Strawberry Salad

(by Shirley McNevich)

1 - 15oz. can Dole crushed pineapple (do NOT drain)
1 - 3oz. box strawberry Jell-O
16 campfire size marshmallows
1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup milk
1 - 8oz. Cool Whip (thawed)
sliced fresh strawberries for garnish

In a saucepan add the crushed pineapple and its juice, strawberry Jell-O powder and all of the marshmallows--cook/stir over medium heat until melted and smooth. Cool mixture to room temperature. In a mixer add the cream cheese--beat. Add the milk--beat until smooth. Add the Cool Whip--beat. Slowly add the cooled pineapple mixture--beat. Pour the whole mixture into a bundt cake pan OR a Jell-O mold. Arrange the sliced strawberries all over the top. Refrigerate until cold. Loosen the sides of the mold and dump the molded mixture on top of a serving plate.