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Frozen Pineapple and Cheese Salad Recipe
|Unflavored gelatin||1 Teaspoon (Plain Variety)|
|Cold water||2 Tablespoon|
|Cream cheese||6 Ounce (2 Packages, 3 Ounce Each)|
|Worcestershire sauce||2 Drop|
|Drained canned crushed pineapple||1 Cup (16 tbs)|
|Light cream/Heavy cream||1⁄2 Cup (8 tbs), whipped|
|French dressing||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1983 Calories from Fat 1680
% Daily Value*
Total Fat 190 g292.3%
Saturated Fat 66.7 g333.6%
Trans Fat 0 g
Cholesterol 352.4 mg
Sodium 2402.8 mg100.1%
Total Carbohydrates 59 g19.5%
Dietary Fiber 7.7 g30.7%
Sugars 46 g
Protein 22 g44.3%
Vitamin A 580.9% Vitamin C 141%
Calcium 39.8% Iron 27.8%
*Based on a 2000 Calorie diet
Blend cream cheese with mayonnaise, salt, paprika, and Worcestershire sauce.
Combine pineapple with the gelatin, add to cheese mixture and blend thoroughly.
Fold in the cream.
If light cream is used, whip as in Whipped Light Cream, Method I, Turn into tray of an automatic refrigerator with temperature control at coldest setting, and chill until set.
Cut into small squares and arrange 4 or 5 on each bed of lettuce.
Serve with French dressing.