Heavenly Cheese Molded Salad

By Linda Larsen

Heavenly Cheese Molded Salad

Linda Larsen

Oh, how I love this salad. It's definitely a retro recipe from the 1960s, and I love it anyway! For a dinner party, spoon the mixture into stemmed goblets for a beautiful presentation.

Prep Time: 25 minutes

Total Time: 25 minutes

Yield: 8 servings

Ingredients:

• 13 oz. can crushed pineapple
• 3 oz. pkg. lemon jello
• 1 cup boiling water
• 1 Tbsp. lemon juice
• 1 cup shredded cheddar cheese
• 1-1/4 cups heavy whipping cream
• 1 (3-oz.) package cream cheese, softened
• 2 Tbsp. powdered sugar

Preparation:

Drain pineapple, reserving juice. Add enough water to pineapple juice to make 3/4 cup, if necessary. In large bowl, place jello and add boiling water. Stir until gelatin is completely dissolved. Add pineapple liquid and lemon juice and stir. Chill in refrigerator until slightly thickened. Fold in pineapple and shredded cheese.

Whip cream in medium bowl until stiff. With same beaters, in another medium bowl beat cream cheese with powdered sugar until smooth. Beat in one-third of whipped cream, then fold in the rest of the whipped cream. Fold into gelatin mixture. Pour into 1-1/2 quart mold or eight individual custard cups, cover, and chill until firm.