Josephine's Pineapple Salad

7 hours Prep: 20 minutes Cook: 20 minutes

73 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	can	pineapple	crushed
1/2	pint	heavy whipping cream
1	package	cream cheese
1 1/2	envelopes	gelatin	unflavored
1	teaspoon	vanilla extract
2	tablespoons	sugar

Directions

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

Mix gelatin with 1/2 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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Nutrition Facts

Serving Size 21g

Amount per Serving

Calories 73 61% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 3.0g	16%
Trans Fat 0.0g
Cholesterol 16mg	5%
Sodium 45mg	2%
Total Carbohydrate 5.0g	2%
Dietary Fiber 0.0g	0%
Sugars 4.0g
Protein 3.0g	5%

Vitamin A	4%		Vitamin C	0%
Calcium	1%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Pate a la Rapure

I hope you don't mind...but this is the hard way of making this dish you have to be very careful and the results may be disastrous,especially for first timers.Here is an easier way.Grate potatoes,squeeze potatoes and reserve liquid and measure amount removed.You should have your meat cooked beforehand reserve the stock from the meat.In a large bowl ,put in potatoes and stir in stock a cup or two at a time until water is absorbed,add liquid and stir until most premeasured stock is used.This will give the desired consistency.Put about half the potato mixture on the bottom of your pan,spread meat on top and layer remaining mixture on top.Put in preheated 400 deg oven for 30 mins then 350 deg oven for about 2 1/2 hours.Remove from oven and enjoy.Here in Saint May's Bay we use salted green onions in the stock as we cook the meat.Carrots and celery are optional.

Reviewed by Mitch61