MARSHMALLOW PINEAPPLE SALAD

By Nicky

Ingredients

• 1 8 ounce pkg. fat free cream cheese or Neutchatel, softened
• 1 20 ounce can crushed pineapple, drained
• 3 cups miniature marshmallows
• 1 small container Cool Whip topping
• 1 jar maraschino cherries, drained and cut in half

Preparation

Step 1

Mix together the cream cheese, pineapple and marshamallows. Cover and refrigerate overnight.

The next day, fold in the thawed Cool Whip and cherries.

Chill until firm.

This recipe can be doubled.