Check out Bev's BLOG for patterns, holidays and more!

Christmas Angel Salad
2 3 oz pkg cream cheese
2 pkg lime jello
2 c. boiling water
1 small can crushed pineapple, drained
1 2 oz jar chopped pimento
1 c chopped celery
1 c chopped pecans
1/2 pint heavy cream, whipped
Mix jello and boiling water.  Immediately add the softened cream cheese so the hot water will help dissolve it. Add everything but the whipped cream.  Chill till jelly stage and tehn fold in the plain whipped cream.  Chill and serve.  Use a large dish or mold.

Back to Bev's Country Cottage Kitchen
OR Christmas at the Cottage