Angel Salad

16 ounce cool whip
16 ounce cream cheese
Two 15 ounce cans fruit cocktail
Two 15 ounce crushed pineapple
5 ounces mini marshmallow
2-1/2 cups coconut
1/2 cup crushed pears

Cream Cool Whip and cream cheese in large bowl using a hand mixer. Set aside. In a separate bowl drain pineapple and fruit cocktail using a strainer. Combine drained fruit, marshmallows, coconut and pecans. Fold into cream cheese mixture, Refrigerate before serving for at least one hour. Makes about 2 quarts. Serve cold.

Serves 12.

Return To:

Cajun Country -- New Iberia, Louisiana