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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Total Time:
Cook Method: Stove
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Josephine's Pineapple Salad

Recipe Tags: Salad Recipes

Date Added: January 04, 2014


1 Can Crushed Pineapple 1 Can 20 oz size crushed pineapple
1 Unit Syrup 1 Unit In heavy syrup(reserve juice
1/2 Pint Heavy Cream 1/2 Pint Heavy cream
1 Package Cream Cheese 1 Package Cream cheese 4 oz
1 1/2 Unit Unflavored Gelatin 1 1/2 Unit Envelopes unflavored gelatin (envelope)
1 Teaspoon Vanilla 1 Teaspoon Vanilla grated lemon zest or orange zest
2 Tablespoons Sugar 2 Tablespoons Sugar brown
1 Unit Cherry 1 Unit Sliced halved cherries
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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.
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