Salad supreme

Salad supreme



  • sugar - 3/4 c
  • chopped pecans - 1/2 c
  • pkg - 1 oz
  • all-purpose flour - 2 Tbsp
  • lemon juice - 1 Tbsp
  • eggs, well beaten - 2 item
  • orange gelatin - 1 pkg
  • carton frozen whipped topping, thawed - 1 oz
  • chopped pecans optional - 1/2 c
  • can crushed pineapple, drained reserve 1 c - 1 oz

How to make salad supreme:

Prepare gelatin according to package directions. Pour into 2-quart baking dish coated with vegetable cooking spray. Chill until partially set; top with crushed pineapple and first 1/2 cup pecans. Combine whipped topping and cream cheese. Spread mixture over pineapple layer and chill. Combine reserved juice, lemon juice, sugar, flour and eggs in small saucepan. Cook over low flame until thickened. Chill thoroughly; spread over top. Sprinkle with second 1/2 cup chopped pecans, if desired. Return to refrigerator until served. Makes 10 to 12 servings.

Recipe categories: Salads, Side dish, Pasta.

Salad supreme
Average rating: 3 of 5, total votes: 3
Cook. Time: PT15M
Total Time: PT15M

Cause of complaint:

Related ingredients:
sugar, pkg, salt, vegetable oil, hot water, red wine vinegar, basil, bananas, sliced
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