How to make it

  • ***Cook time is chill time.***
  • Dissolve gelatin in boiling water, stirring well; set aside.
  • Drain pineapple well, reserving juice. Set pineapple aside. Measure juice and add enough cold water to equal 2 cups. Stir into Jello mixture. Pour into a 13 x 9 inch pan.
  • Chill about 45 minutes until just beginning to set; mixture should look like unbeaten egg whites. Whisk in 1 container of whipped topping (about 3 cups). Stir in 1 can of pineapple. Let chill until set, about 2 - 3 hours.
  • Whip together softened cream cheese and second can of pineapple. Gently fold in second container of whipped topping. Spread over chilled Jello and sprinkle with walnuts. Chill for at least one hour before serving. Store leftovers in refrigerator.
  • I included measurements for the whipped topping, in case you would like to use real whipped cream - like my mom does. If you do this, I would suggest that you use my Stabilized Whipped Cream Icing (you would need 3 recipes) because the additional gelatin in the whipped cream will prevent the salad from 'weeping'. Pineapple contains a protein-degrading enzyme called bromelain that prevents gelatin (a protein) from setting, which can cause the weeping, too. Canned pineapple (which has been processed at high heat and destroys some of the enzymes) eliminates this problem somewhat.

Reviews & Comments 3

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    " It was excellent "
    maywest ate it and said...
    hey didnt know about the enzymes not being in the caned pineapple. but this salad is a great treat for a fresh for snack food and canned for mixing . thanks love to learn stuff..
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  • conner909 9 years ago
    Yep, we grandmas do still make this recipe....mandarin oranges are good in this too!
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    " It was excellent "
    henrie ate it and said...
    YUM, you have 5 forks
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