Plain.Recipes

Lemon Angel Salad

Source: www.cookbooks.com/Recipe-Details.aspx?id=197738

Ingredients

  1. 1 (3 oz.) box lemon jello
  2. 1 (20 oz.) can crushed pineapple, drained
  3. 3 oz. cream cheese, softened with a little liquid from pineapple
  4. 8 oz. Cool Whip

Directions

  1. Dissolve lemon jello in 1 1/3 cups hot water.
  2. Blend rest of the ingredients into the dissolved jello.
  3. Pour into a 7 x 11-inch or 9 x 13-inch casserole pan.
  4. Chill.