Pineapple Lemon Salad

By KBlacksmith

Good and refreshing summer salad

Ingredients

• 1- 20 oz. can, plus 1- 8oz. can crushed pineapple, drained reserving 1 cup juice
• 1 cup water
• 2- 3 oz. boxes lemon jello
• 1- 14 oz. can sweetened condensed milk
• 1 cup mayonaise
• 1 cup grated sharp cheddar cheese
• 1 cup pecans

Details

Servings 10

Preparation

Step 1

In a small saucepan, combine 1 c. reserved pineapple juice and 1 cup water. Bring to a boil over medium high heat. Add jello stirring till dissolved. Remove from heat and pour jello mix into a large bowl.
Stir in condensed milk and mayo whisking until smooth. Stir in pineapple, cheese, and pecans. Spoon into 9 X 13 baking dish. Cover, refrigerate 2 hours or until set.