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Angel Salad

Angel Salad

  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    4 h 20 m
Louise Alley

Louise Alley

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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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

Directions

  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

VALENZANO
25

VALENZANO

11/13/2002

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!

yellarose67
11

yellarose67

7/27/2009

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

Bonnie
8

Bonnie

3/18/2010

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 dessert than a salad. :)

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