Apple Salad Recipe

1 20-ounce can crushed pineapple, undrained
2/3 cup sugar
1 3-ounce package lemon Jell-O
1 8-ounce package cream cheese, softened
1 cup diced unpeeled apples
1/2 to 1 cup chopped nuts
1 cup chopped celery
1 cup whipped topping

In saucepan, combine pineapple and sugar. Boil three minutes. Add Jell-0. Stir until dissolved. Add cream cheese; stir until mixture is thoroughly combined. Cool. Fold in apples, nuts, celery, and whipped topping. Pour into a 9-inch square pan. Chill until firm. Cut into squares and serve on lettuce leaves. Makes 9-12 servings.

Tips From Our Test Kitchen: Use mini-bundt pans or a decorative mold and serve over lettuce with apple slices.