Pecan Salad

Submitted By: Howard E. Trail


  • 1¼ cup crushed pineapple
  • ½ cup sugar
  • 1 envelope unflavored
  • gelatin
  • 2 cups whipping cream, whipped
  • ½ cup chopped pecans
  • 1 cup grated American cheese


Cook pineapple and sugar for 5 minutes over medium heat. Soften gelatin in ½ cup
cold water. Add ¾ cup boiling water, stir until dissolved. Mix with pineapple and chill until slightly thickened. Fold in whipped cream, pecans, and cheese. Pour into 8-inch square dish. Chill until set. Cut in squares and serve.