Josephine's pineapple salad

Yield: 1 servings

Measure Ingredient
1 can 20 oz size crushed pineapple
\N \N In heavy syrup(reserve juice
½ pint Heavy cream
1 pack Cream cheese, 4 oz
1½ \N Envelopes unflavored gelatin
1 teaspoon Vanilla
2 tablespoons Sugar
\N \N Sliced, halved cherries

Soak the mold you are going to use in cold water, and set aside.

Mix gelatin with ½ cup water and set aside. Heat pineapple and cream cheese until dissolved. (DO NOT BOIL). Add gelatin and stir. Cool.

Whip the cream, but not too stiff, and add 1 tsp of sugar and vanilla. When pineapple mixture is cool, stir in the other ingredients. Put into mold. Refrigerate overnight. Unmold, and decorate with half-cherries. Refrigerate.

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