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| INGREDIENTS |
- 1 (20-ounce) can crushed pineapple, drained
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1 regular size package lime gelatin
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1 (8-ounce) package cream cheese, softened
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1 (8-ounce) container whipped topping
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3/4 cup chopped pecans, plus 6-8 pecan halves
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| INSTRUCTIONS |
Drain pineapple thoroughly, reserving 2/3 cup of juice. Boil juice; remove from heat. Stir in lime gelatin until dissolved. Cool until it just begins to thicken.
Add cream cheese to gelatin and blend thoroughly with mixer or blender. Place in a large bowl and add drained pineapple and pecans. Stir until blended. Fold in whipped topping. If using a mold, mist lightly with vegetable spray and place pecan halves on bottom of mold. Pour gelatin mixture into mold or bowl. Refrigerate 4-5 hours before serving.
The cook says: This recipe can be made with reduced fat and sugar by using sugar-free gelatin, lower-fat cream cheese, sugar-free whipped topping, and pineapple in its own juices. You can also omit pecans if desired. |
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