Pineapple Chiffon Salad

Teresa Ambra

Pineapple Chiffon Salad is a refreshing congealed salad that's great for summer holidays, backyard barbecues and potlucks. This easy, four-ingredient recipe includes crushed pineapple and cream cheese. It's light, fluffy and totally delicious.

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Prep Time 5

Total Time 5

Course Salad

Cuisine American

Servings

Calories 130 kcal

Equipment

1 small trifle dish or glass bowl, or parfait dishes
1 mixing bowl
1 whisk
1 wooden spoon
measuring cups

Ingredients

3 oz. pkg. lime gelatin
1 cup boiling water
2 cups Cool Whip or other non-dairy whipped topping
8 oz. pkg. cream cheese softened
1 cup crushed pineapple UNDRAINED

Instructions

Dissolve gelatin in boiling water.
Add crushed pineapple with liquid.
Cool in refrigerator about 30 minutes.
Add softened cream cheese.
Stir well with whisk.
Refrigerate an additional 30 minutes.
When mixture is thick, beat.
Add whipped cream and stir until well combined.
Chill several hours or overnight.

Notes

NOTE: This recipe requires 60 minutes of refrigeration while making the recipe and several hours of refrigeration afterwards so the salad sets up properly. PLAN ACCORDINGLY.

Nutrition

Calories: 130kcalCarbohydrates: 21gProtein: 6gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 4mgSodium: 264mgPotassium: 135mgFiber: 0.4gSugar: 19gVitamin A: 44IUVitamin C: 3mgCalcium: 119mgIron: 0.2mg

Keyword congealed salad, cream cheese, four-ingredient recipe, pineapple, salad, side dish

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