Ingredients
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
Directions
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.