Pineapple Salad

Sunday, February 01, 2009

This recipe is EASY! It's a family favorite and served at almost every holiday or special event in my family.

For each batch you use...

1 small box (4 servings) lemon jello
1 20oz can crushed pineapple, drained very well
1 half pint (8oz) heavy cream
1 to 2 Tbsp granulated sugar

Make the jello according to directions, refrigerate until partially set. (jiggles when you touch the top, finger doesn't sink into it easily)
Whip the heavy cream, once it starts to get frothy...add the sugar. Continue whipping until it's very stiff (it looks like what I call crumbly...warning...mix too much and you'll end up with butter)
Fold the whipped cream and drained pineapple into the jello
Return to fridge and allow to set (about 3hrs)

I usually triple or quadruple this recipe which makes tons. (it fills a 4qt pyrex mixing bowl)