Rating: 4 stars
15 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

This is a great recipe my mom got from my aunt. It is a family tradition for us. It can be made a day or two ahead of time, if you like. It looks just beautiful in a cut crystal bowl. We just 'gobble' it up! If pecans aren't your favorite. substitute walnuts. Originally submitted to ThanksgivingRecipe.com.

Recipe Summary

Servings:
9
Yield:
8 - 10 servings
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour 1 cup boiling water over the gelatin mix in a large bowl. Stir it until it is dissolved. Add 1/2 cup pineapple juice. Place it in the refrigerator to partially gel. It is important that the gelatin is only partially gelled.

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  • Meanwhile, cook the pineapple in a small saucepan until it boils. Let it cook about 5 minutes. Cool it to room temperature.

  • When the gelatin is partially gelled, blend the softened cream cheese into it until it is creamy. Mix in the cooled, cooked pineapple.

  • Whip the cream until it is fluffy. Fold it into the gelatin-cream cheese mixture. Fold the nuts into the gelatin mixture. Pour it all into a pretty crystal bowl and place it in the refrigerator to completely gel.

Nutrition Facts

458 calories; protein 6g; carbohydrates 29.7g; fat 37g; cholesterol 99.8mg; sodium 179.2mg. Full Nutrition
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