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Ingredients
- 2 8-oz. packages cream cheese
- 1 tsp. prepared horseradish
- 1 can pineapple (5.5 or 7-oz) drained
- 1 can fruit cocktail (16 oz)
- ¼ cup sugar
Method: Soften cream cheese to room temperature. Place in blender with sugar and horseradish. Add all fruit and mix well with a spoon. Pour in 5-oz. cups, cover and freeze.
Yield: 8 servings.
Optional Dressing
- 1 ½ cup sugar
- 2 tsp. dry mustard
- 1 tsp. salt
- 1 ½ tbsp. poppy seeds
- 2 cups oil
- 2/3 cup vinegar
Method: Dissolve sugar in vinegar; slowly add mustard, salt and poppy seeds. Add oil and beat with mixer until thick. To serve, top frozen cups with dressing.
