A wonderful gelatin-based salad, this flavorful dessert is best made in a bundt or other mould. Served on buffets, this is always a favorite.

Josephine's Pineapple Salad
Recipe type: Desserts
Serves: 4
  • 1 can 20 ounces size crushed pineapple in heavy syrup (reserve juice)
  • 1/2 pint heavy cream
  • 1 package cream cheese, 4 ounces
  • 1 1/2 envelopes unflavored gelatin
  • 1 teaspoon vanilla
  • 2 Tablespoons sugar
  • sliced, halved cherries, pitted
  1. Soak the mold you are going to use in cold water, and set aside. Mix gelatin with 1/2 cup water and set aside. Heat pineapple and cream cheese until dissolved. (DO NOT BOIL). Add gelatin and stir. Cool.
  2. Whip the cream, but not too stiff, and add 1 tsp 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.

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