Tuesday, May 9, 2017
Pineapple Walnut Salad
Pineapple Walnut Salad 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 Drain pineapple well in a mesh strainer. Combine pineapple, cream cheese, and vanilla; mix well. Gently fold in Cool Whip. Stir in powdered sugar and walnuts. Chill several hours and serve cold.