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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 10 |
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I remember during the big war (1940s) when Mama would host the Missionary Society meetings, she would often serve this salad-it was very special because of all the cheese and real whipping cream-we felt RICH! Ingredients:
1 (19 ounce) can crushed pineapple, drained with juice reserved |
boiling water |
2 tablespoons lemon juice |
1 (3 ounce) package lemon jell-o gelatin |
8 ounces american cheese, grated |
1 cup pecan pieces, toasted |
1 cup heavy whipping cream, whipped |
Directions:
1. Drain pineapple, reserving juice and adding to it enough boiling water to equal 1 1/2 cups.
2. Pour over gelatin and stir until completely dissolved.
3. Add lemon juice and allow to cool.
4. When cool, add drained pineapple, grated cheese and nuts.
5. Let chill until it begins to congeal.
6. Whip heavy cream until peaks form; fold into gelatin mixture.
7. Pour into 9 x13 serving dish and chill until set.
8. Keep refrigerated.
9. NOTE: Cooking time refers to chilling time.
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