Monday, July 1, 2019
Pineapple Walnut Salad
Pineapple Walnut Salad
2 (15 to 20-ounce) cans of crushed pineapple in juice
8 oz cream cheese, softened
1 teaspoon vanilla
8 oz frozen whipped topping, thawed
1/2 cup powdered sugar
1 1/2 cup walnuts coarsely chopped
Drain pineapple well in a mesh strainer.
Combine pineapple, cream cheese, and vanilla; mix well.
Gently fold in whipped topping.
Stir in powdered sugar and walnuts.
Chill several hours and serve cold.
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