Preparation
Mix together the cream cheese, pineapple and marshmallows. Cover and refrigerate overnight.
The next day, fold in the thawed Cool Whip and the cherries.
Chill until firm.
Can be doubled.
Beth Stern's Marshmallow Pineapple Salad (aka "Marshmallow Stuff")
Ingredients
- 1 8-ounce package fat-free cream cheese or Neufchatel, softened
- 1 20-oz can crushed pineapple, drained
- 3 cups miniature marshmallows
- 1 small container Cool Whip topping
- 1 jar maraschino cherries, drained and cut in half
Yields: 8