This salad reminds me of hot dogs, watermelon and sun tea. Inflatable alligators, freshly mowed grass, the smell of Coppertone and chlorine and the thwack of flip flops on the pool deck.

Besides its association with childhood pool parties, it’s easy, it’s pink, it’s chock-full of fruit and it’s delicious. It also contains Cool Whip, sugar and cream cheese, so calling it a “salad” may be a bit of a stretch, but who cares? Side ponytails weren’t the only thing to love about the 80s, y’all.

You can use frozen or fresh strawberries, whole or sliced. And while the recipe says to freeze it in pie plates, I remember it being served out of a Tupperware bowl back in the day. Just make sure whatever dish or bowl you use can handle the freezer.

You could probably put a graham cracker crust in there and make this into a frozen pie, but isn’t it better as a “salad”? And you’ll probably want to eat it quickly: You wouldn’t want your salad melting all over your plate and making your hot dog bun soggy.

Pink salad (serves about 16)
12 ounce container Cool Whip
1 pound bag frozen or fresh strawberries (whole or sliced)
8 ounces cream cheese
1/2 cup sugar
20 ounce can crushed pineapple
3 to 5 sliced bananas

Let the Cool Whip and strawberries thaw in the fridge for several hours, and set the cream cheese out on the counter for 30 minutes or so to soften a bit before starting.

Use a handheld electric mixer to beat the cream cheese, sugar and Cool Whip together until smooth. Drain the pineapple, then use a spoon to stir the strawberries (and strawberry juice) and pineapple (without the juice) into the cream cheese mixture well. Stir in the sliced bananas, then pour the mixture into two 8-inch pie pans, cover and freeze completely.

Serve frozen.