The tropical burst of pineapple infuses this creamy, crunchy cherry or lime congealed salad. It has chunks of cream cheese, pecans, and crunchy celery bits. You can mold it into any form or serve it straight from a dish.
3 (3-ounce) packages of cherry or lime jello
1 1/2 cups of hot water, not boiling
8 ounces cream cheese, cold
1 1/2 large cans (30-ounces) crushed pineapple, do not drain
1 cup pecans, chopped fine
1 cup celery, chopped fine
Lightly spray a dish or mold with a light tasting non-stick cooking spray.
Pour hot water into a bowl with jello and stir until jello is dissolved then place the bowl in the freezer until jello is cool to the touch, about 30 minutes.
Beat cream cheese in a large bowl with an electric mixer just until it is broken up into large chunks, not creamy.
Pour in the pineapple to the cream cheese mixing them together well.
Pour the cooled jello into cream cheese mixture and stir.
Stir in the nuts and celery then pour into the dish or mold.
Refrigerate about 8 hours or overnight until the salad is firm.
To unmold, set the mold in a pan that has a few inches of warm water in it for a couple of minutes while separating the salad away from the sides of the dish with a sharp knife.
Place a plate over the dish and turn it all upside down to unmold the salad onto the plate. Remove the mold and garnish salad keeping it chilled in the refrigerator before serving.
If salad does not want to unmold turn it over and repeat the process again.
If it falls out in pieces, you can place it back together and use a little water to seal the edges.
If it is an unfixable mess, put the salad in a bowl and enjoy by the spoonful.
Try using other flavored gelatins.
Keywords: congealed salad