May's Angel Salad

  • 2 envelopes plain gelatin
  • 3/4 cup cool tap water
  • 1 cup granulated sugar
  • 1-1/2 cup boiling water
  • 1 cup Hellmann's mayonnaise
  • 1 cup crushed pineapple, drained
  • 1 cup pecans, chopped
  • 1/2 pint cream, whipped, or
  • 1 cup whipped topping

In a large bowl, empty the contents of both gelatin envelopes in the bowl, and pour the COOL water over the gelatin. Allow to stand until it is completely softened; then stir in the sugar. Measure the boiling water into the cup after the water is boiling. Add the boiling water to the gelatin and sugar mixture, and immediately stir vigorously to dissolve the gelatin and sugar completely. Refrigerate this mixture, and watch it carefully until it thickens; remove from the refrigerator before it congeals or it will never make properly. after removing from the refrigerator, stir in the mayonnaise, drained pineapple, and chopped pecans. Fold in the whipped cream, and pour into the container of choice. Cover and refrigerate until very firmly set.