We like to eat these delicious meatballs in lettuce cups or served over a bowl of rice. They make excellent appetizers and have the right amount of spiciness, saltiness, tanginess, and sweetness. Meatballs that are extra can be frozen in a resealable plastic bag.
| Prep Time: | 15 mins |
| Additional Time: | 6 hrs |
| Total Time: | 6 hrs 15 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 1 (8 ounce) package cream cheese, softened
- ½ cup white sugar
- 1 (10 ounce) package frozen strawberries in juice, thawed
- ½ cup crushed pineapple, drained
- 1 (8 ounce) container frozen whipped topping, thawed
Instructions
- Combine cream cheese and sugar in a bowl; add strawberries and pineapple. Fold in the whipped topping.
- Line a loaf pan with parchment paper. Pour the strawberry mixture into the loaf pan.
- Place in the freezer until firm, about 6 hours. Set loaf pan in a warm water bath to loosen. Flip mixture onto a cutting board to remove; cut into slices.
- This recipe can be made the day before.
Nutrition Facts
| Calories | 136 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 6 g |
| Sodium | 45 mg |
| Sugars | 14 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This was a rich tasting “salad” that was more of a sweet dessert dish. Flavor was good, but a little goes a long way. It does melt rather quickly once it’s sliced, so it must be served immediately.