Tuesday, December 12, 2017

harvest salad

harvest salad
from Donna Banks

20 oz canned crushed pineapple, un-drained
2/3 cup sugar
1 package jello (flavor depends on the color desired)
8 oz cream cheese, softened
1 cup diced apples (type depends on the color desired)
1 cup nuts (any kind), chopped and toasted
1 cup celery, chopped
8 oz whipped topping, softened
  1. In a saucepan, combine sugar and pineapple; bring to a boil.
  2. Add jello to pineapple mixture; stir to dissolve.
  3. Add cream cheese to jello mixture, stirring until combined.
  4. Cool jello mixture.
  5. Fold in remaining ingredients.
  6. Refrigerate overnight.
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