Frozen Tomato Salad


3 cans of Campbell’s Tomato Soup

1 cup mayonnaise (Hellmann’s is my choice)

1 cup half & half cream

12 oz cream cheese

½ cup ketchup

1 Tbsp grated onion

20 oz can crushed pineapple, undrained

1 tsp Worcestershire sauce

3 - 4 drops Tabasco


Thoroughly combine soup, mayonnaise, half & half, cream cheese, onion, and ketchup in a mixer or food processor.

Add pineapple and blend to combine. (I like to leave pineapple pieces in the salad, if you don’t care for that, blend it in with a food processor or blender.)

Add Worcestershire sauce and Tabasco and taste for seasoning. *

Line muffin tins with paper muffin cups.

Pour salad into cups and freeze at least 6 hours or until solid.

Serve on lettuce leaves with a dollop of mayonnaise if desired.

Makes about 30 servings.

Individual servings may be kept well sealed in the freezer for at least a week.

*You may choose to add red food coloring for more of a “tomato” color.                                                                                                       

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