** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Soak the mold you are going to use in cold water, and set aside.
2. Mix gelatin with 1/2 cup water and set aside.
3. Heat pineapple and cream cheese until dissolved.
4. (DO NOT BOIL). Add gelatin and stir. Cool. Whip the cream, but not too stiff, and add 1 tsp of sugar and vanilla.
5. When pineapple mixture is cool, stir in the other ingredients.
6. Put into mold. Refrigerate overnight. Unmold, and decorate with half-cherries.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Cheese, Cherry, Natural Sweeteners allergies.