8 oz. cream cheese
2/3 c. mayonnaise
1 pkg. (4 1/2 oz.) egg custard mix
1 can (6 oz.) frozen daiquiri mix OR frozen limeade
1 can (15 1/4 oz.) crushed pineapple, drained
1/2 c. chopped nuts
1 (8 oz.) container Cool Whip

Combine cream cheese, mayonnaise, egg custard mix and daiquiri mix in blender. Blend 2 minutes. Fold in pineapple and nuts. Fold Cool Whip into fruit mixture.

Pour into waxed-paper lined 8 inch pan. Cover with plastic wrap and freeze until firm. Garnish with strawberries and mint sprigs.

Nice with open faced sandwiches, dessert, and coffee.