Nanci'S Salad

1. 1

   Use a cold beater and bowl and whip cream to stiff peaks. Place in refrigerator.

2. 2

   Make jello with 1 cup boiling water only and cool to room temperature.

3. 3

   Drain pineapple with juice; add water to make 1 cup of juice.

4. 4

   Beat cream cheese until smooth. Add cooled jello slowly and pineapple juice.

5. 5

   Fold in pineapple chunks and cranberry sauce.

6. 6

   Lastly add and fold in whipped cream and walnuts.

7. 7

   Grease a jello mold and pour contents.

8. 8

   If extra, make a smaller mold.

9. 9

   Best when made 24 hours ahead.

10. 10

    May be used as a dessert or with chicken or turkey.

* Per serving · 4 servings · Values may vary.

No additional tips available.