Chef’s Corner with Stacey Little: Pineapple Salad

• 2 – 15 to 20 oz cans of crushed pineapple in juice
• 8 oz cream cheese, softened
• 1 teaspoon vanilla
• 8 oz Cool Whip frozen whipped topping, thawed
• ½ cup powdered sugar
• 1½ cup walnuts, coarsely chopped

1. Drain pineapple well in a mesh strainer.
2. Combine pineapple, cream cheese, and vanilla; mix well.
3. Gently fold in Cool Whip.
4. Stir in powdered sugar and walnuts.
5. Chill several hours and serve cold.

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