Lemon Chiffon Salad
Lemon Chiffon Salad is an moderately easy dinner. Made with 1 large pkg. lemon jell-o (2 small pkg.), 2 c. boiling water, pineapple juice drained from can of crushed pineapple with enough cold water to make 2 c., 1 large can crushed pineapple and 6 oz. softened cream cheese, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
In large bowl, dissolve Jell-O with the boiling water, then add combined pineapple/cold water.
Stir well.
Put in refrigerator to set to a syrup stage (to speed this up, you can put in freezer for about 1 hour).
When Jell-O has reached this stage, beat well with electric mixer.
In separate bowl, beat cream cheese until fluffy.
Gradually add enough of the Jell-O until cream cheese is runny.
Add to remaining Jell-O along with the Cool Whip.
Beat until fluffy and airy (this stage is important).
Then beat in pineapple and fold in walnuts.
Pour into either large mold or a dish.
Refrigerate to set.
π· Perfect Pairings
Complete your meal with these
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