### Instructions
1. In a large bowl, beat the softened cream cheese until smooth and creamy.
2. Add the sweetened condensed milk and crushed pineapple (with its juice) to the cream cheese. Mix until well combined.
3. Gently fold in the whipped heavy cream until no streaks remain. Be careful not to overmix, as this can deflate the cream.
4. Carefully fold in the thawed and drained sliced strawberries, halved maraschino cherries, chopped pecans (if using), and mini marshmallows (if using).
5. Pour the mixture into a 9×13 inch baking dish or an airtight freezer-safe container.
6. Cover tightly with plastic wrap and aluminum foil.
7. Freeze for at least 6 hours, or preferably overnight, until solid.
8. Before serving, let the salad sit at room temperature for 10-15 minutes to soften slightly, making it easier to scoop.
9. Scoop into individual serving bowls and enjoy!
### Short Tips
* **For best results, make sure your cream cheese is truly softened.** This will prevent lumps in your salad.
* **Don’t skip draining the strawberries and cherries!** Excess liquid can make your salad icy.
* **Want to get ahead?** You can whip the heavy cream the day before and store it in the fridge, or even make the entire salad a couple of days in advance.
* **Get creative with your fruit!** While strawberries and cherries are classic, feel free to experiment with other frozen fruits like peaches or mixed berries. Just ensure they are thawed and well-drained.
* **Serving suggestion:** Garnish with a fresh mint sprig or a sprinkle of toasted coconut flakes for an extra touch of elegance.
* **Storage:** Leftovers can be stored in the freezer for up to 2-3 weeks, tightly covered.
