Janie’s Bridesmaid Salad

By Yankee Magazine

May 23 2002


Ripe seasonal strawberries are the basis for any good strawberry shortcake.

Photo Credit : Aimee Seavey

Janie may call this easy-to-prepare dish a salad, but we say it is sweet enough to be served as a dessert. The yellow of the pineapple and the red of the strawberries make a pretty presentation.


20 servings


2 packages (10 ounces each) frozen strawberries
1 can (14 ounces) sweetened condensed milk
1 container (8 ounces) Cool Whip
1 can (20 ounces) crushed pineapple, with juice
2-1/2 cups (half of a 10-ounce bag) miniature marshmallows, colored variety if available
1/2 cup chopped nuts (optional)


Partially thaw the berries. Combine in a 12-cup bowl with the condensed milk, Cool Whip, pineapple, and marshmallows. Mix well. Freeze until solid.

Remove from the freezer about 1 hour before serving. Sprinkle with the nuts, if desired.