Mystery Salad

1 small pkg. lemon gelatin
1 small can pimiento
1 (No. 2) can crushed pineapple
1 c. diced celery
2  (8 oz) pkg. cream cheese
1/2 pint whipping cream
3/4 c. chopped nuts

Dissolve gelatin in heated juice of pineapple – add no extra water. Mash cheese and pimiento together and add to gelatin when cooled. Add celery, nuts and pineapple. Fold in whipped cream. Let set in refrigerator. Serves 12-14. (from my sister Norma)

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