This gluten-free Pineapple Salad recipe is another gluten-free recipe from the way-back machine. When I saw it highlighted in a magazine, it brought back memories of church potlucks from the 1960s and 70s. Perhaps it will find a place on your table this holiday season.
- 20 ounces crushed pineapple with juice
- 6 ounces lemon gelatin
- 4 ounces cream cheese, room temperature
- 1/2 cup mayonnaise
- 1/2 cup chopped celery
- 1/2 cup chopped pecans
Boil pineapple with juice in medium saucepan and add lemon gelatin. Stir until gelatin is dissolved. Remove from heat.
While gelatin is still warm, add softened cream cheese. Stir until fully melted.
Stir in mayonnaise until fully mixed.
Add chopped celery and pecans.
Pour into an 8X8 inch glass baking dish and refrigerate until set. About four hours.
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