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Angel Salad

Ingredients

  • 2 (3 oz.) pkg. cream cheese
  • 2 pkg. lime jello
  • 2 small cans crushed pineapple — drained
  • 1/2 pt. whipping cream
  • 1 cup diced celery
  • 2 cups hot water
  • 1 (2 oz.) jar pimento
  • 1 cup chopped pecans
  1. Mix jello and hot water; let cool.
  2. Mash cheese and add pimento, pineapple, celery and pecans.
  3. Fold into cool jello and put into refrigerator until thick, but not firm.
  4. Whip cream and fold into jello mixture; pour into mold and chill until firm.

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