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.
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