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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
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Whether I make it for a Sunday dinner, a company dinner or a covered-dish dinner, people like the blend of flavor in this salad. The ladies ask for the recipe...the men ask me to make sure their wives get a copy of it! Our house is on the edge of town. It has lots of room for gardening (my husband, my parents and grandparents, all lived on farms). I'm a second-grade teacher with two boys, 5 and 2, who help Mommy cook. Ingredients:
1 can (20 ounces) crushed pineapple, undrained |
2/3 cup sugar |
1 package (3 ounces) lemon gelatin |
1 package (8 ounces) cream cheese, softened |
1 cup diced unpeeled apples |
1/2 to 1 cup chopped nuts |
1 cup chopped celery |
1 cup whipped topping |
lettuce leaves |
Directions:
1. In a saucepan, combine pineapple and sugar; bring to a boil and boil for 3 minutes. Add gelatin; stir until dissolved. Add cream cheese; stir until mixture is thoroughly combined. Cool.
2. Fold in apples, nuts, celery and whipped topping. Pour into a 9-in. square baking pan. Refrigerate until firm. Cut into squares and serve on lettuce leaves. Yield: 9-12 servings.
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