Congealed salad

Congealed salad

Ingredients/Components

• sugar - 3/4 c
• chopped pecans - 1/4 c
• pkg - 1 oz
• cornstarch - 2 Tbsp
• Cool Whip - 2 c
• lemon juice - 2 Tbsp
• eggs, well beaten - 2 item
• pineapple juice - 1 c
• small boxes lemon jello - 2 item
• large can crushed pineapple, well drained - 1 item

How to make congealed salad:

Make jello by directions. Add 1/4 cup pecans and pineapple and refrigerate overnight. Whip the Cool Whip and cream cheese together and spread over gelatin mixture. Cook pineapple juice, lemon juice, egg and cornstarch until thick. Cool. Spread over gelatin mixture. Sprinkle 1/4 cup chopped pecans on top. Keep in refrigerator.

Recipe categories: Salads, Side dish, Heirloom/historical.