Thanksgiving #17, White Salad Recipe

First I will say, I have NO idea why this is called salad!

My Great Grandma used to make this recipe, I made it for the first time a few weeks ago, to make sure I didn't really mess it up. I am bringing it to the family Thanksgiving get together. That's the only time we ever had it was the holidays. Kinda nervous, but the first attempt went better than I expected!

Ingredients

4 small boxes of lemon Jello

4 cups Boiling water

1 20oz can crushed pineapple and juice

Juice and zest of 1 lemon

1 8oz package of cream cheese at room temp.

3/4 C of milk

1 C chopped pecans (or walnuts)

1 8 oz container of cool whip, thawed

2 oz pimentos (which I would, and do leave out, eww)

You need a big dish, I used a 9x13 Glass baking dish and it was almost too small, you could use 2 of those or 1 and a smaller one also.

Leave the cream cheese out so it can come to room temp, and I put the cool whip and pineapple in the fridge the night before.

~Boil 4 Cups of water

~empty the 4 Jello packages into a big bowl (Pyrex or another that won't shatter from hot and cold temps)

stir until the jello is dissolved.

~Add the can of pineapple and juice
~Add lemon zest and lemon juice

~Put jello mix in the fridge until it cools but not set, you want it to stay liquid at this point

~While it is cooling, combine your room temperature cream cheese and 3/4C milk until smooth (mine took about 2 minutes in mixer at med-high speed)

~Add cream cheese mix to jello, mix well and then pour into your dish

~Refrigerate for about 30 minutes

~While it is chilling combine your pecans, pimento's (if you use them) and cool whip

~Gently fold the cool whip mixture into the jello cream cheese mixture and let refrigerate an hour

That's it! It's not terribly difficult just time between each step!