Champagne Salad

This recipe is from Mom's college roommate Patty....It is great for a dessert or a brunch.
Champagne Salad
Cream together:
8 oz. cream cheese
3/4 c. sugar
Add:
1 10 oz. pkg frozen strawberries, with juice --thawed
Beat strawberries into cream cheese mixture until well blended.
Fold in:
8 oz. can crushed pineapple - drained
2 bananas - chopped
1 c. choppped pecans
1 med. Cool Whip
Blend well
Pour mixture into a 9" x 13" pan, cover well and freeze. It needs to sit out for a while when you are ready to serve to making cutting easier. I usually use a glass pan, but have used foil pans and it works well. I love this recipe and have kept leftovers in the freezer for weeks. Most recently I froze the salad in foil lined muffin cups which makes in easy to thaw just one cup for a quick snack.