Pineapple Salad

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)

Pasta Salad

1lb Tri colored garden rotini
1 can black olives
fresh vegetables
cucumbers
tomatoes
green peppers
celery
12oz Italian or Ceasar Dressing
Parmasean Cheese if not using Ceasar

Boil rotini, drain and cool, chop veggies and slice olives, add to pasta
Toss well with dressing and parm cheese

Sometimes make this more a meal by doubling pasta and dressing and adding chicken or pepperonis, and mozzarella cheese chunks