Autumn Apple Salad

Oct 31, 2009
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  • 20 ounce can crushed pineapple with juice
  • 2/3 cup white sugar
  • 3 ounce package lemon jelly mix
  • 8 ounce package cream cheese, softened
  • 1 cup diced, unpeeled apples
  • 1 cup chopped nuts
  • 1 cup chopped celery
  • 1 cup frozen whipped topping, thawed


  1. In a medium saucepan over medium heat, boil the pineapple and sugar 3 minutes. Mix in the lemon jelly mix, stirring until dissolved.
  2. Stir in the cream cheese. Remove from heat and allow to cool 10 to 15 minutes.
  3. Gently fold the apples, nuts, celery and whipped topping into the mixture. Transfer to square pan.
  4. Refrigerate and serve cold.

This sparkling salad is creamy and slightly tart

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