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    Pineapple congealed salad


    Source of Recipe


    Memas triple a magazine

    List of Ingredients




    1 can (20 oz) crushed pineapple in natural juice
    1 pkg (6 oz) lemon gelatin
    1 small (4 oz) pkg cream cheese, room temp
    1\2 cup dukes mayo
    1/2 cup chopped celery
    1/2 cup chopped pecans

    Boil pineapple with juice in medium saucepan and add lemon gelatin. Stir until gelatin is dissolved and remove from heat. While gelatin is still warm, add softened cheese and stir until fully melted. Stir in mayo until fully mixed. Add chopped celery and pecans. Put in a large Pyrex baking dish and refrigerate until congealed, about four hours. Serve with saltine crackers.

    Recipe
 

 

 

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