Josephine's pineapple salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | 20 oz size crushed pineapple |
| In heavy syrup(reserve juice | ||
| ½ | pint | Heavy cream |
| 1 | pack | Cream cheese, 4 oz |
| 1½ | Envelopes unflavored gelatin | |
| 1 | teaspoon | Vanilla |
| 2 | tablespoons | Sugar |
| Sliced, halved cherries | ||
Directions
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.