The salad is absolutely perfect as a side for a nice, salty meat. It’s perfect for ham and divine for roast beef. (You really can’t go wrong!) My maternal grandfather was so taken with it the first year it was served that he took home all the leftovers.
In a large bowl, stir together water and Jell-O powders until no powder remains undissolved. Then add pineapple with juice and pie filling. Mix thoroughly then put it into a 9×13 size serving dish and level the top. Put it into the refrigerator and let it chill until firm.
In a medium-sized bowl, whip together the cream cheese, sour cream, sugar and vanilla until very smooth and light. Spread it over the set gelatin and sprinkle nuts on top. Keep refrigerated until served.
Prep: Cook:
Serves: 10 Level: Easy
Prep: Cook:
Serves: 15 Level: Easy
Prep: Cook:
Serves: 10 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
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