Fruit Salad

This recipe is from one of my BBFF’s, Mary Anne.  The white cream sauce is so thick and addictive.  The palm fruit and coconut can be found at your local Asian/Filipino market.

Ingredients
1 large can of fruit cocktail or two 16 oz cans if you’re only making a little
1 – 20 oz can of pineapple chunks
2-3 jars of sugar palm fruit
2-3 jars of coconut gel (square shaped)
2-3 jars of coconut strings
2 medium cream cheese (whipped)
1 large tub Cool Whip
**You can add more or less of the sugar palm fruit, coconut gel and coconut strings, depending on how much you want to make.**

Directions
1.  Drain and rinse all fruits overnight.
2.  Mix cream cheese and cool whip into fruits (you can blend the cream cheese and cool whip separately first before adding to the fruits to make it easier).
3.  Let chill.