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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Peach Pineapple Congealed Salad Recipe

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This recipe for Peach Pineapple Congealed Salad is from The Canes Cookbook II: Chef Surge Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 6 oz. box peach jello
1 cup boiling water
1 16 oz. can sliced peaches with juice
1 large (18-20 oz) can crushed pineapple with juice
8 oz. cream cheese (softened to room temperature)
8 oz. sour cream
½ cup sugar
1 tsp. vanilla flavoring
1 cup chopped pecans
Directions:
Directions:
Mix Jello with 1 cup of boiling water. Stir until Jello is completely dissolved. Add sliced peaches including juice. May want to cut peach slices into smaller bites. Next, add crushed pineapple including juice. Pour mixture into bowl and refrigerate until firm-several hours or overnight.

When salad is congealed it is ready for topping.

Topping

In separate bowl, mix cream cheese, sour cream, sugar and vanilla flavoring together. You may want to use electric mixer to get all lumps out of mixture. Spread over congealed mixture. Sprinkle top with chopped pecans.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
Remember to add all juice from peaches and pineapple.

 

 

 

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