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Ingredientes
- 1 box raspberry Jello
- 1 c. warm water
- 1 sm. can crushed pineapple, liquid removed
- 1 pkg. cream cheese
- 1/2 pt. whipping cream
- 1 c. minced nuts
Direcciones
- Dissolve Jello in warm water and place in refrigerator. When Jello begins to congeal, add in liquid removed pineapple and cream cheese that has been mashed with a fork. Whip cream till stiff and stir in nuts. Fold all together and place in a salad mold or possibly individual molds. This makes up bright fluffy pink.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 6 servings | |
| Calories 321 | |
| Calories from Fat 164 | 51% |
| Total Fat 19.24g | 24% |
| Saturated Fat 6.19g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 229mg | 10% |
| Potassium 235mg | 7% |
| Total Carbs 35.2g | 9% |
| Dietary Fiber 2.7g | 9% |
| Sugars 26.68g | 18% |
| Protein 5.74g | 9% |
