preparation
Combine undrained crushed pineapple and sugar in a large saucepan. Bring to boil; boil gently for 3 minutes, stirring often. Add gelatin and stir till dissolved. Add the cream cheese and stir till mixture is thoroughly combined. Remove from heat; cool slightly. Cover and refrigerate salad for 1 hour. Fold in apples, nuts and celery. Gently fold in dessert topping. Pour into a 2-quart square baking dish. Cover and chill several hours or until firm. Garnish with apple slices and sprinkle salad with additional chopped nuts. |