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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 14 |
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Looking through my recent gem of an older community cookbook found in one of my favorite antique stores, I found this delightful salad. It will go with almost any meal and could even be used as a dessert! Ingredients:
1 (14 ounce) can crushed pineapple |
1 (6 ounce) box lemon jell-o gelatin |
2 (8 ounce) packages philadelphia cream cheese, softened |
1 pint whipped cream |
Directions:
1. In a medium saucepan, over medium heat, bring the crushed pineapple with its juice to a boil.
2. Remove from the heat.
3. Stir in the lemon jello followed by the cream cheese.
4. Use a mixer, if needed, to get any lumps of the cream cheese out.
5. Chill about 20 minutes.
6. Fold in the whipped cream and spoon into a large pretty glass bowl.
7. Chill at least 2 hours before serving.
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