Apple Salad

  • Yield: 9-12 servings

"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
2/3cup sugar
1 3-ounce package lemon Jell-O
1 8-ounce package cream cheese, softened
1cup diced unpeeled apples
1/2 to 1cup chopped nuts
1cup chopped celery
1cup 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.


Nutritional Info *per serving

  • Glycemic Load 10
  • Calories 280
  • Fat 16g
  • Saturated Fat 8g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 4g
  • Cholesterol 40mg
  • Sodium 135mg
  • Potassium 180mg
  • Carbohydrate 34g
  • Fiber 2g
  • Sugars 31g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 10%
  • Calcium 4%
  • Iron 2%