Ice Cream Salad

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 (8 ounce) package reduced-fat cream cheese, softened
• 3 ounces marshmallow creme
• 1/2 cup reduced-fat vanilla yogurt
• 1 large apple, cut into chunks
• 1 cup sliced strawberries
• 1/2 cup jicama, cut into matchsticks
• 1/2 cup mandarin orange segments
• 1/2 cup blueberries
• 1/2 cup chopped toasted walnuts
• 8 flat bottomed ice cream cones

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toast the chopped walnuts in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant. Let them cool.

2. In a large bowl, beat the softened cream cheese until smooth. Add the marshmallow creme and vanilla yogurt and beat until fully combined.

3. Cut the apple, jicama and strawberries into bite-sized chunks or matchsticks as described. Add the mandarin orange segments and blueberries.

4. Gently fold the prepared fruit, jicama and cooled walnuts into the cream cheese mixture until evenly coated.

5. Stand the flat bottomed ice cream cones upright on a serving tray or in cone holders so they do not tip.

6. Spoon the fruit mixture generously into each cone, mounding it slightly at the top.

7. Refrigerate the filled cones for at least 10 minutes so the filling firms up slightly before serving.