By Sandy Kirby Quandt

After my mother’s funeral in November, the ladies at her church served lunch for the family. Among the salad dishes was a fluffy pineapple concoction. It was delicious.

My mother-in-law told me I had to get the recipe. I agreed.

When I asked about the recipe, I was told the luncheon had been catered, and they didn’t have the recipe. Phooey.

So, I searched the internet.

What I found, and what I’m sharing with you today, is a super simple recipe for a pineapple pie filling, which I simply turned into what I call Pineapple Fluff Salad. Pilot thinks it would make a great pie filling with a gluten-free graham cracker crust. And it would.

Pilot also said he believes the dish we ate had pecans in it. I honestly don’t remember, but if you want to add pecans pieces, 1/2 to 1 cup should do.

• 8 oz cream cheese, softened
• 1/2 cup sugar
• 20 oz crushed pineapple, drained well
• 8 oz whipped topping, thawed

Beat sugar into softened cream cheese. Add well-drained crushed pineapple. Blend in whipped topping. Add pecans, if using.

Refrigerate.

Enjoy!

If you think others would appreciate reading this please share it through the social media buttons.

I wish you well.

Sandy

Please sign up to receive posts every Sunday, Tuesday and Thursday. Thanks!