Pineapple Congealed Salad

by June Driggers

(salad, pineapple)

Ingredients

1 20 oz can crushed pineapple in natural juice
1 6 oz pkg lemon gelatin
1 4 oz pkg cream cheese (at room temperature)
½ C mayonaise
½ C chopped celery
½ C chopped pecans
(Optional) maraschino cherries for garnish


Instructions

1. Boil pineapple in juice in medium sauce pan. Add lemon gelatin. Stir until gelatin is dissolved, then remove from heat.
2. While gelatin is still warm, add softened cream cheese and stir until fully melted.
3. Stir in mayonaise until fully mixed.
4. Add chopped celery and pecans.
5. Pour into a large pyrex baking dish and refrigerate until congealed, about 4 hours.
6. This is pretty without embellishment, but you can garnish with maraschino cherries before serving if desired.