Champagne Salad

47 Reviews Add a Pic
  • Prep

    15 m
  • Ready In

    4 h 15 m
Recipe by  MIZCHEL

“This great frozen dessert will hold in the freezer for weeks. Everyone will love it! A nice substitute for ice cream.”

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Adjust Servings

Original recipe yields 8 to 10 servings



  1. In a large bowl, cream together the cream cheese and sugar. Fold in the pineapple, whipped topping and strawberries and mix well. Stir in bananas and walnuts.
  2. Freeze for 4 to 6 hours or overnight. Remove from freezer 1 to 2 hours before serving. Enjoy!

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Reviews (47)

Rate This Recipe


I've made this for years, and it has always been a hit no matter the season. I use 3/4 c. sugar instead of a whole cup and I also use 1 cup of pecans. When I make it for my diabetic grandmother, I use nutra-sweet, low fat cream cheese, strawberries and pineapples with no sugar added, and low fat cool whip.



Great dessert dish. I did lower the amount of sugar and used fresh strawberries as I don't think one should freeze them, thaw and refreeze them again. I put them in individual brioche cups (like cupcakes) and then when it was time to serve popped them on the plate about 20 minutes before time to eat them. These were a very big hit! thanks for sharing!



I get many requests from family members for this delicious salad. I make it for many of our get-togethers. I have frozen it in cupcake liners and also in a flower shaped tube mold. It is very pretty and yummy!!

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Amount Per Serving (9 total)

  • Calories
  • 469 cal
  • 23%
  • Fat
  • 27.8 g
  • 43%
  • Carbs
  • 54.8 g
  • 18%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 88 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

Blueberry Salad


next recipe:

Ambrosia Salad II