Avocado Salad Jelledsalads 1 small package lemon gelatin 1 cup boiling water 2 large avocados, peeled, cube 8 oz cream cheese, softened 8 oz crushed unsweeted pineapple, 1 cup chopped pecans Dissolve gelatin in boiling water. Chill until consistency of unbeaten egg white. Combine avocado and cream cheese; beat at medium speed of an electric mixer until blended. Stir in pineapple and pecans. Combine avocado mixture with gelatin mixture; beat well. Pour into a lightly oiled 8" square pan. Cover and chill until firm. 10-12 servings. Bon appetit, Hope--Sunnyvale, CA |
