Josephine's Pineapple Salad
Yield
6 servingsPrep
20 minCook
20 minReady
7 hrsLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
pineapple
crushed |
*
|
| ½ | pint |
heavy whipping cream
|
*
|
| 1 | package |
cream cheese
|
|
| 1 ½ | envelopes |
gelatin, unflavored
unflavored |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
pineapple
crushed |
*
|
| 237 | ml |
heavy whipping cream
|
*
|
| 1 | package |
cream cheese
|
|
| 1.5 | envelopes |
gelatin, unflavored
unflavored |
|
| 5 | ml |
vanilla extract
|
|
| 3E+1 | ml |
sugar
|
|
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 teaspoon 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.
