A sweet and tangy compliment for poultry - perfect for Thanksgiving or Christmas turkey - in my house, it's not the holidays without this one!
SERVES: 12 (make a day ahead)
INGREDIENTS:
2 – 3 oz. pkgs Lemon
Jell-O
2 C Boiling
water
1-3/4 C Cold
water
8 oz. Philly
Cream Cheese – room temperature
1 tsp. Salt
1 – 8 oz. can Crushed
pineapple – drained
1 C Chopped
pecans
1 C Celery
– thinly sliced on the diagonal
1/2 pint Heavy
whipping cream
3 TBSP Sugar
DIRECTIONS:
Dissolve Jell-O in boiling water – add cold water and let
cool to room temperature.
Cream salt and cheese until smooth – add Jell-O liquid
and blend until smooth. Add pecans,
celery and pineapple and stir by hand.
In a separate bowl, whip the heavy cream with 3 TBSP
sugar until stiff. Gently fold whipped
cream into cheese/Jell-O mixture.
Pour into a 9x13 metal pan or glass dish and chill OVERNIGHT
