Avocado salad jelled

Yield: 10 servings

Measure Ingredient
1 Small package lemon gelatin
1 cup Boiling water
2 Large avocados, peeled, cube
8 ounces Cream cheese, softened
8 ounces Crushed unsweeted pineapple,
1 cup Chopped pecans

Dissolve gelatin in boiling water. Chill until consistency of unbeaten egg white. Combine avocado and cream cheese; beat at medium speed of an electric mixer until blended. Stir in pineapple and pecans. Combine avocado mixture with gelatin mixture; beat well. Pour into a lightly oiled 8" square pan. Cover and chill until firm. 10-12 servings. Bon appetit, Hope--Sunnyvale, CA

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