Angel Salad5 Reviews
- Prep: 15 min
- Cook: 5 min
- Ready In: 4 hr 20 min
“This colorful holiday salad is a tart, crunchy favorite. The recipe will take several hours, as the gelatin must set. Substitute frozen whipped topping for whipped cream, if desired.” - by Louise Alley
Original recipe yields 12 servings
- In 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.
Amount Per Serving (12 total)
- 245 cal
- 18.9 g
- 17.7 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"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!..." See more"
"I omitted the celery and pimento peppers and added marshmellows. It was a hit at Thanksgiving. I will be making this again...." See more"
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