Autumn apple salad

Yield: 1 servings

Measure Ingredient
1 can (20 ounces) crushed pineapple, undrained
⅔ cup Sugar
1 pack (3 ounces) lemon-flavored gelatin
1 pack (8 ounces) cream cheese, softened
1 cup Diced unpeeled apples
½ \N To 1 cup chopped nuts
1 cup Chopped celery
1 cup Whipped topping Lettuce leaves

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. Fold in apples, nuts, celery and whipped topping. Pour into a 9-in. square baking pan. Chill until firm. Cut into squares and serve on lettuce leaves.

Yield: 9-12 servings. From the files of Al Rice, North Pole Alaska.

Feb 1994

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