Angel Salad

Angel Salad

6

"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

4 h 20 m {{adjustedServings}} servings 245 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 123 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. In a small bowl, dissolve the lime flavored gelatin in hot water. Allow it to cool for 10 minutes.
  2. 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.
  3. Whip the heavy cream in a small bowl until thickened. Fold into the gelatin mixture. Refrigerate 3 hours, or until firmly gelled.
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Reviews

6
  1. 6 Ratings

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I love this recipe. I use chopped walnuts though and skip the celery, and sometimes just a touch of sourcream. I get rave reviews every time!

I omitted the celery and pimento peppers and added marshmellows. It was a hit at Thanksgiving. I will be making this again.

My mother used to make this recipe during Christmas. The only different thing she did to it was substituted maraschino cherries in place of the pimento. It's so yummy, that it's more like a de...