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 f
old 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!
Continue Reading ...
This and more HERE
