I don’t remember her making this one that often, probably because our family desserts tend toward chocolate, so it was more common for her to treat us with chocolate chip cookies, brownies or New York slice.
But if Grandma Crippes recommended it, I figured it couldn’t be all bad. Although Pineapple Picnic Salad sounds better suited for summer, ingredients are not seasonal.
Boy, did I enjoy it. I’m a sucker for ambrosia-style salads combining cream cheese, whipped cream and sugary fruits, and pineapple is always my favorite fruit in a salad. It’s a true delight no matter the time of year.
Pineapple Picnic Salad
1 (20 ounces) can crushed pineapple
1 (8 ounces) package cream cheese, softened
1 (3 ounces) package vanilla pudding mix
1 (20 ounces) can pineapple chunks or tidbits, drained
1 cup whipped whipping cream or 8 ounces Cool Whip
In a large bowl, stir crushed pineapple into cream cheese. Stir in pudding mix; then fold in pineapple and whipped cream. Cover and chill 4 hours, or overnight, and enjoy!