Fran's Kitchen
"The Portable Gourmet"

Crunchy Salad


1 3 oz pkg. lemon jello
1 cup boiling water
1 3oz pkg. cream cheese
1 cup chopped celery
1 cup shredded carrots
1 cup chopped pecans
1 large can crushed pineapple, drained

Dissolve jello in water, add cream cheese and stir until smooth cool and add remaining ingredients. mold in 9x9 pan. Cut into squares.

Fran Wesley, Jasper, Texas; Feb. 1999



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