Angel Salad
Meanwhile, in a small dry skillet over very low heat, toast pine nuts, tossing constantly, until golden, 3 to 4 minutes.
Recipe Summary Angel Salad
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.
Ingredients | Burghul Salad Recipes1 (6 ounce) package lime flavored Jell-O® mix2 cups hot water2 (3 ounce) packages cream cheese, softened1 (8 ounce) can crushed pineapple, drained1 (2 ounce) jar diced pimento peppers, drained1 cup diced celery1 cup chopped pecans1 cup heavy creamDirectionsIn a small bowl, dissolve the lime flavored gelatin in hot water. Allow it to cool for 10 minutes.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.Whip the heavy cream in a small bowl until thickened. Fold into the gelatin mixture. Refrigerate 3 hours, or until firmly gelled.Info | Burghul Salad Recipesprep: 15 mins cook: 5 mins additional: 4 hrs total: 4 hrs 20 mins Servings: 12 Yield: 12 servings
TAG : Angel SaladDesserts, Specialty Dessert Recipes, Dessert Salad Recipes, Jell-O® Salad,
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