Louisiana Watermelon Festival Recipe
- 1 (3 oz) package cream cheese, softened
- 1/2 cup confectioners sugar (sifted)
- 1 cup dairy sour cream
- 1/2 cup watermelon juice
- 1/2 cup whipping cream
- 1 – 1 lb. can (2 cups) fruit cocktail, drained
- 1 cup watermelon balls
- 1/4 cup flaked coconut, toasted
Beat together cream cheese and confectioners sugar; gradually beat in sour cream and watermelon juice. Whip cream; fold into cream cheese mixture. Add fruit cocktail and watermelon balls. Spread in 9x9x2 inch baking pan. Freeze until firm. Let stand at room temperature about 10 minutes before serving.
Serve on lettuce leaves; sprinkle with coconut.
Makes 8 to 10 servings.
