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.