Apple Salad

  • Yield 9-12 servings

Crushed pineapple, lemon jello, and cream cheese surround sweet, diced apples


"My friend, Lucille, gave me this recipe, and I have added a bit to it for more flavor. Sometimes I add lemon juice and 1/2 package peach Jell-O."


1 20-ounce can crushed pineapple, undrained
2/3 cup sugar
1 3-ounce package lemon Jell-O
1 8-ounce package cream cheese, softened
1 cup diced unpeeled apples
1/2 to 1 cup chopped nuts
1 cup chopped celery
1 cup whipped topping


  1. In saucepan, combine pineapple and sugar. Boil three minutes.
  2. Add Jell-0. Stir until dissolved.
  3. Add cream cheese; stir until mixture is thoroughly combined. Cool.
  4. Fold in apples, nuts, celery, and whipped topping.
  5. Pour into a 9-inch square pan. Chill until firm. Cut into squares and serve on lettuce leaves.

Tips From Our Test Kitchen: Use mini-bundt pans or a decorative mold and serve over lettuce with apple slices.


Ruth Stafford, Limestone, Tenn.




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