Chef’s Corner with Stacey Little: Pineapple Salad

pineapple salad
Ingredients
  • 2 – 15 to 20 oz cans of crushed pineapple in juice
  • 8 oz cream cheese, softened
  • 1 teaspoon vanilla
  • 8 oz Cool Whip frozen whipped topping, thawed
  • ½ cup powdered sugar
  • 1½ cup walnuts, coarsely chopped

 

Instructions
  1. Drain pineapple well in a mesh strainer.
  2. Combine pineapple, cream cheese, and vanilla; mix well.
  3. Gently fold in Cool Whip.
  4. Stir in powdered sugar and walnuts.
  5. Chill several hours and serve cold.

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