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!
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I wish you well.
Sandy
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