White Angel Salad
A light and creamy dessert perfect for summer entertaining. Can be made with sugar-free Jello & Splenda instead of sugar for a lower sugar version.
A light and creamy dessert perfect for summer entertaining. Can be made with sugar-free Jello & Splenda instead of sugar for a lower sugar version.
- Carbohydrate 10.6110666666667 g
- Cholesterol 0 mg
- Fat 6.08626666666667 g
- Fiber 0.625333315531413 g
- Protein 1.42146666666667 g
- Saturated Fat 0.57176 g
- Serving Size 1 1 Serving (38g)
- Sodium 0.186666666666667 mg
- Sugar 9.98573335113525 g
- Trans Fat 0.277853333333332 g
- Calories 97 calories
Step-by-step
- Put pineapples with juice in a pot and bring to a boil. Add Jello and sugar, stir until dissolved.
- Let this cool then blend in the cream cheese with electric mixer or whisk.
- Let cool completely then fold in cool whip. Add chopped walnuts on top if desired. Pour into a glass baking pan and refrigerate until set.
Silky, pale clouds of whipped topping combine with tart pineapple and dense, chilled cream cheese to create a distinctly retro molded confection. Achieving this airy texture requires strict thermal control. Bring the canned pineapple and its juices to a rolling boil before dissolving the gelatin powder and sugar fully, ensuring no gritty granules remain suspended in the liquid base.
Allow the hot fruit mixture to drop to room temperature completely before introducing the cream cheese. Warm dairy will melt rather than blend into an emulsion, yielding lumps instead of a smooth base. An electric hand mixer accelerates this blending phase, though an immersion blender serves as an effective workaround to eliminate stubborn cheese fragments.
Fold the whipped topping in gently only after the base is entirely cool to preserve trapped air pockets. Chill the glass baking dish for at least four hours until the gelatin firms into a sliceable consistency. The high sugar and dairy content demands refrigeration below 40 degrees Fahrenheit, and leftovers maintain structural integrity for up to three days.
Serve this creamy dessert beside heavily charred pork chops or a peppery arugula salad dressed in bright lemon vinaigrette. The rich, sweet dairy profile cuts through intense proteins and bitter greens. Contrast the soft mouthfeel by scattering toasted, chopped walnuts over the surface immediately before slicing.
