Congealed Salad

Name: Congealed Salad
Ingredients: 2 small boxes lemon jello; 1 large can crushed pineapple, well drained; 1/4 c. chopped pecans; 2 c. Cool Whip; 1 (8 oz.) pkg. cream cheese; 1 c. pineapple juice; 2 Tbsp. lemon juice; 3/4 c. sugar; 2 Tbsp. cornstarch; 2 eggs, well beaten; 1/4 c. chopped pecans

11 ingredients

8 steps

Ingredients

2 small boxes lemon jello
1 large can crushed pineapple, well drained
1/4 c. chopped pecans
2 c. Cool Whip
1 (8 oz.) pkg. cream cheese
1 c. pineapple juice
2 Tbsp. lemon juice
3/4 c. sugar
2 Tbsp. cornstarch
2 eggs, well beaten
1/4 c. chopped pecans

Directions

1

Make jello by directions.
2

Add 1/4 cup pecans and pineapple and refrigerate overnight.
3

Whip the Cool Whip and cream cheese together and spread over gelatin mixture.
4

Cook pineapple juice, lemon juice, egg and cornstarch until thick.
5

Cool.
6

Spread over gelatin mixture.
7

Sprinkle 1/4 cup chopped pecans on top.
8

Keep in refrigerator.