Recipe by Chef on the coast
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.
Top Review by Chris Reynolds
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.
- 1 (3 ounce) envelope unflavored gelatin
- 1⁄4 cup cold water
- 1⁄4 cup hot water
- 1 cup walnuts, chopped
- 8 ounces cream cheese, softened
- 1 tablespoon lemon juice
- 1⁄2 cup sugar
- 1 (20 ounce) can sweetened crushed pineapple
- 8 ounces Cool Whip