Lemon Chiffon Salad

Name: Lemon Chiffon Salad
Ingredients: 1 large pkg. lemon Jell-O (2 small pkg.); 2 c. boiling water; pineapple juice drained from can of crushed pineapple with enough cold water to make 2 c.; 1 large can crushed pineapple; 6 oz. softened cream cheese; 6 oz. unfrozen Cool Whip; 1 c. chopped walnuts

7 ingredients

11 steps

Ingredients

1 large pkg. lemon Jell-O (2 small pkg.)
2 c. boiling water
pineapple juice drained from can of crushed pineapple with enough cold water to make 2 c.
1 large can crushed pineapple
6 oz. softened cream cheese
6 oz. unfrozen Cool Whip
1 c. chopped walnuts

Directions

1

In large bowl, dissolve Jell-O with the boiling water, then add combined pineapple/cold water.
2

Stir well.
3

Put in refrigerator to set to a syrup stage (to speed this up, you can put in freezer for about 1 hour).
4

When Jell-O has reached this stage, beat well with electric mixer.
5

In separate bowl, beat cream cheese until fluffy.
6

Gradually add enough of the Jell-O until cream cheese is runny.
7

Add to remaining Jell-O along with the Cool Whip.
8

Beat until fluffy and airy (this stage is important).
9

Then beat in pineapple and fold in walnuts.
10

Pour into either large mold or a dish.
11

Refrigerate to set.