- 2 (3-ounce) packages cream cheese, softened
- 2/3 cup mayonnaise
- 1/4 cup whipping cream
- 1/4 cup lemon juice
- 2 (15 1/2-ounce) cans crushed pineapple, drained
- 2 cups Royal Anne cherries, pitted and chopped
- 1 cup chopped pecans
- 2 cups whipping cream, whipped
- Lettuce leaves
How to Make It
Beat cream cheese until smooth; add mayonnaise, 1/4 cup whipping cream, and lemon juice, mixing well. Stir in pineapple, cherries, and pecans. Gently fold in whipped cream. Pour mixture into a 13- x 9- x 2-inch baking dish; freeze overnight or until firm.
Place salad in refrigerator for 10 minutes before serving. Cut into squares, and serve on lettuce leaves.