Autumn Apple Salad
  • I (20 oz) crushed pineapple, undrained
  • ⅔ cup sugar
  • 1 (3 oz) package lemon Jello
  • 1 (8 oz) package cream cheese, softened
  • 1 cup diced, unpeeled apple
  • 1 cup chopped pecans
  • ½ cup chopped celery
  • 1 cup whipped topping
  1. In saucepan, combine pineapple and sugar; bring to a boil and boil for 3 minutes. Remove from heat and add Jello, stirring until dissolved. Add cream cheese and stir until mixture is thoroughly combined. Cool for a few minutes and fold in apples, nuts, celery and whipped topping. Pour into a 9 inch square casserole dish. Chill until firm. (I make it a day ahead.) Cut into squares. 9-12 servings.
Recipe by An Alli Event at