– 20 ounce can crushed pineapple, drained
– 20 ounce can fruit cocktail salad, drained
– Juice from can of fruit cocktail salad
– 16 ounces maraschino cherries, cut in half (Stems removed)
– 1 1/2 tbsp maraschino cherries juice
In a large bowl, beat cream cheese, Cool Whip, powdered sugar, fruit cocktail salad juice and one tablespoon of the maraschino cherries juice (to give it the pink color). Mix until combined.