“The Yum Yum Salad recipe was given to me by my oldest sister, Mary Ann. She is not only a very good cook, but an excellent baker as well. If you’ve ever visited the “sweets and treats” table at the congregation’s annual craft fair, you’ll attest to this fact. Many of the famous baked goods have been supplied by her. So, all I can say is try this recipe for yourself. It can be served as a simple dessert or a refreshing side salad. It is a welcome treat, especially on a hot summer day. Thank you Mary Ann for sharing your gifts with us and with all.” – Sr. Libby Pepe
Boil the pineapple and sugar for 5 minutes. Add in the jello. In separate bowl, beat together the cream cheese and evaporated milk until fluffy. Fold this into the pineapple mixture and pour into either a 13 x 9 inch dish or gelatin mold. Chill for 24 hours or until firm.
Sr. Libby likes to use a gelatin mold because it makes for a prettier presentation.