Angel Salad recipe

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Ingredients

1 (6 ounce) package lime flavored Jell-O® mix
2 cups hot water
2 (3 ounce) packages cream cheese, softened
1 (8 ounce) can crushed pineapple, drained
1 (2 ounce) jar diced pimento peppers, drained
1 cup diced celery
1 cup chopped pecans
1 cup heavy cream

Nutrition Info

245.4 calories
carbohydrate: 17.7 g
cholesterol: 42.8 mg
fat: 18.9 g
fiber: 1.2 g
protein: 3.8 g
saturatedFat: 8.2 g
servingSize: -
sodium: 123.1 mg
sugar: 15.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a small bowl, dissolve the lime flavored gelatin in hot water. Allow it to cool for 10 minutes.

  2. In a medium bowl, mix together the cream cheese, pineapple, pimento peppers, celery and pecans. Fold in the gelatin. Chill in the refrigerator 1 hour, or until thickened but not firm.

  3. Whip the heavy cream in a small bowl until thickened. Fold into the gelatin mixture. Refrigerate 3 hours, or until firmly gelled.

Recipe Yield

12 servings

Recipe Note

This colorful holiday salad is a tart, crunchy favorite. The recipe will take several hours, as the Jell-O® must set. Substitute frozen whipped topping for whipped cream, if desired.

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