Pineapple Salad
A creamy Pineapple Salad made with canned pineapple, lemon gelatin, whipped cream, and cheddar cheese. A nostalgic holiday recipe passed down through generations.
Servings 8
Calories 257kcal
Ingredients
- 1 box lemon gelatin 3oz/85g box
- 1 cup boiling water
- 1 cup well-chilled pineapple juice use the juice from the can of crushed pineapple
- 1 can crushed pineapple drained very well, reserve the juice, 540ml or 20oz can
- 1 cup shredded cheddar cheese plus extra for garnish
- 1 cup whipping cream whipped to soft peaks
Instructions
- Dissolve the lemon gelatin in boiling water, stirring for 1 minute.
- Stir in the cold reserved pineapple juice. Let cool in the fridge until syrupy, 1 to 1 ½ hours.
- Fold in the crushed pineapple, cheddar cheese, and whipped cream.
- Pour into a bowl or dish that has been lightly oiled with cooking spray and chill in the fridge until firm for 4 to 6 hours.
- Top with shredded cheddar cheese, if desired.
Notes
- Use canned pineapple only. Fresh/raw pineapple can keep gelatin from setting.
Nutrition
Calories: 257kcal | Carbohydrates: 26g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 153mg | Potassium: 166mg | Fiber: 1g | Sugar: 23g | Vitamin A: 616IU | Vitamin C: 10mg | Calcium: 136mg | Iron: 0.4mg
