Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :4:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup blanched almonds [75 g]
1 1/2 cups crushed pineapple -- drained [336 g]
1/2 cup maraschino cherries -- drained [91 g]
1/2 cup chopped dates [112 g]
24 marshmallows
8 ounces cream cheese -- softened [224 g]
1/4 cup mayonnaise [56 g]
1 cup whipping cream [224 g]
*Buy blanched, toasted salted almonds or blanch your own by dropping 1/2
cup almonds into boiling water. Turn off heat and let almonds stay in
water only one minute. Remove to paper towels to drain thoroughly. With
fingers, rub almonds until peel comes off.
1. Coarsely chop almonds, set aside.
2. Drain pineapple and reserve syrup.
3. Cut drained cherries into quarters and set aside.
4. Cut dates (about 3 ounces) into slivers and set aside.
5. Cut marshmallows into eighths and set aside.
6. Combine in bowl 3 tablespoons of pineapple syrup and the softened
cream cheese. Beat until fluffy, then blend in 1/4 cup mayonnaise. Gently
fold in pineapple, cherries, dates, almonds and marshmallows.
7. Chill bowl and beaters then whip the cream until it piles softly.
Gently fold the cream into the fruit mixture.
8. Turn into mold and freeze until firm, about 3-4 hours.
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