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Pineapple Lemon Salad Recipe

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This recipe for Pineapple Lemon Salad, by , is from First Baptist Church of Brooklyn, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Athelda Lee
Added: Thursday, June 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1-20 oz can plus 1-8 oz can crushed pineapple, drained reserving 1 cup juice
1 cup water
2-3 oz boxes lemon jell
1-14 oz can sweetened condensed milk
1 cup mayonnaise
1 cup grated sharp cheddar cheese
1 cup chopped pecans

Directions:
Directions:
In a small saucepan, combine 1 cup reserved pineapple juice and 1 cup water. Bring to a boil over medium-high heat. Add gelatin, stirring to dissolve. Remove from heat and pour mixture into a large bowl. Stir in condensed milk and mayo, whisking until smooth. Stir in pineapple, cheese, and pecans. Spoon mixture into a 13 X 9 inch pan, cover and refrigerate for 2 hours or until set. Garnish with pecans, mayo, and cheese.

 

 

 

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