1 C boiling water
1 6oz. pkg. Jello
1 20oz. can crushed pineapple, drained with juice reserved
1 8oz. pkg. cream cheese, softened
2 C heavy whipping cream
2 C chopped pecans
Mix water and jello until desolved. Add 1/2 cup of pineapple juice. Chill until thickened but not set (about an hour.) Bring pineapple and reserved juices to a boil. Then reduce heat and simmer for 5 mins. Cool to room temp. Mix cream cheese and jello until smooth. Add pineapple. In another bowl, whip cream until there are soft peaks. Fold together with jello mixture. Fold in nuts. Chill for at least 4 hours until set. Makes 10 servings.
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