1 can (20-oz) crushed pineapple with juice
2/3 cup sugar
1 small box lemon jello
1 pkg (8-oz) cream cheese
1 1/2 cup diced apples with peel
3/4 cup chopped nuts
1/2 cup chopped celery
1 cup cool whip
In a large saucepan, cook pineapple and sugar. Bring to a boil and boil 3 minutes. Add jello, stirring until dissolved. Add cream cheese, stirring until well blended. Cool. Fold in apples, nuts, celery and cool whip. Pour into an 8x8-inch dish or pan. Chill until firm.
This is a recipe from a cousin. Good salad, especially for Thanksgiving and Christmas, but good any time.
file photo for reference
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