Total Time
Prep 25 mins
Cook 0 mins

This recipe was shared with us from some dear friends. My husband and her husband served in the same National Guard unit in Utah. We spent a Thanksgiving with them and this was one of the outstanding salads she prepared.

Ingredients Nutrition


  1. Dissolve gelatin in cold water.
  2. Add hot water.
  3. Cream the cream cheese, lemon juice and sugar.
  4. Drain pineapple. Add to cheese mixture. Stir in gelatin.
  5. Add walnuts.
  6. Let stand 10 minutes then fold in cool whip.
  7. Refrigerate until time to serve.
Most Helpful

This salad fell a bit flat for us. I think mostly it was the texture which seemed cloud-like (very airy). I thought with the addition of the cream cheese it would have a more substantial flavor and texture.

Chris Reynolds March 20, 2012

Oh, my this is so wonderful. I think that I could eat the whole bowl myself, and it makes a big bowl. I love the combination of the cream cheese and Cool Whip. The walnuts are a good addition to the salad, too, especially since walnuts are a lot less expensive in my area than pecans. This would be wonderful for Thanksgving or Christmas dinner. It would also make a nice dish to take for a pot luck dinner, I will keep this in mind for that.

True Texas November 05, 2007

Yes! This is a nice salad or dessert! Hubby doesn't care for cream cheese but he didn't know it in this recipe and my little secret is that most of the time I can sneak in a little cream cheese or sour cream and he doesn't know it. He loved this! Will make again. Thanks for posting!

Montana Heart Song September 07, 2007