Frosty Salad Loaf
|Cream cheese||8 Ounce (1 Package)|
|Dairy sour cream||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Pitted halved dark sweet cherries||1 1⁄2 Cup (24 tbs) (Fresh)|
|Canned apricot halves||1 Pound, drained and sliced (1 Can / 2 Cups)|
|Canned crushed pineapple||8 2⁄3 Ounce, drained (1 Can)|
|Miniature marshmallows||2 Cup (32 tbs)|
|Red food coloring||3 Drop (Adjust Quantity As Needed)|
Let cream cheese stand at room temperature to soften, then beat fluffy.
Stir in sour cream, sugar, and salt, then fruits and marshmallows.
Add few drops red food coloring to tint pale pink.
Pour into an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
Freeze about 6 hours or overnight.