Frozen Thanksgiving Fruit Salad from 1968
1 3-oz pkg cream cheese, softened
1 8-oz can crushed pineapple, undrained
1/2 pound marshmallows, cut in pieces
1/2 pint heavy cream, whipped (or 8 oz pkg. Cool Whip topping, thawed)
4 large banannas, peeled, cut lengthwise into quarters, then sliced
1 10-0z bottle maraschino cherries, drained and cut into quarters
With small beater, whip cream cheese until soft, adding
pineapple and juice gradually, until blended.
Whip cream or use dessert topping and combine with
cream cheese / pineapple mixture. Stir in marshmallows,
bananas and maraschino cherries; spoon into salad
(gelatin) mold or two refrigerator trays and freeze firm.
To serve: cut into sections and serve on crisp greens.
Makes 12 servings.
Source: Salt Lake City Deseret News, Monday, Nov 25, 1968