Serves: 12
Total Calories: 245
In a small mixer bowl at medium speed, beat whipping cream until stiff set aside. In a small mixer bowl at low speed, beat cream cheese and vanilla until fluffy. Beat in whipped cream just until combined. By hand, stir in dates, pineapple and pecans. Sweeten to taste if desired. Cover and refrigerate at least 1 hour. Mound 1/3 cup mixture on a lettuce leaf and top with a cherry. Best served same day.
This Date Salad recipe is from the Customers' Cookbook Cookbook. Download this Cookbook today.
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