Unusual Salad

Ruby Stewart
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 large can crushed pineapple
  • 1 small box lemon Jello®
  • Dash salt
  • 2 small packages cream cheese
  • 1 small jar pimento
  • 1/2 cup celery, chopped
  • 2/3 cup pecans, chopped
  • 1 carton whipped topping

Heat pineapple to boiling. Remove from heat and add dry Jello® and salt. Mash pimento and cream cheese together until smooth. Add celery and pecans. Add mixture to cooled pineapple. Add whipped topping and chill until congealed.


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