Pimento Cheese Salad
|Canned crushed pineapple||8 Ounce, drained (Juice Is Reserved)|
|Lemon gelatin||3 Ounce (1 Package)|
|Cream cheese||6 Ounce, softened|
|Chopped pimentos||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped pecans/Chopped walnuts||2⁄3 Cup (10.67 tbs)|
|Whipped cream||1 Cup (16 tbs)|
Place the pineapple juice in a saucepan over medium heat.
Bring to a boil.
Add the gelatin, stirring until dissolved.
Remove from heat.
Cool mixture until slightly thickened.
Add the cream cheese and pineapple; beat with an electric mixer until cheese is in small clumps.
Add the pimentos, celery, pecans and salt; mix well.
Fold in the whipped cream.
Pour into an 8 inch square baking dish or 5 cup mold.
Chill, covered, until serving time.