Angel Salad

5 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

Ingredients

1 (6 ounce) package lime flavored Jell-O® mix
2 cups hot water
2 (3 ounce) packages cream cheese, softened
1 (8 ounce) can crushed pineapple, drained
1 (2 ounce) jar diced pimento peppers, drained
1 cup diced celery
1 cup chopped pecans
1 cup heavy cream

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Directions

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.

Nutrition

Amount Per Serving (12 total)

Calories
245 cal
12%

Fat
18.9 g
29%

Carbs
17.7 g
6%

Based on a 2,000 calorie diet

Reviews (5)

Rate This Recipe

VALENZANO

Nov. 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!..." See more"

yellarose67

Jul. 27, 2009

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

Bonnie

Mar. 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 ..." See morethan a salad. :)"

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