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Jellied Pineapple Cream Cheese Salad Recipe
|Lime gelatin||3 Ounce|
|Hot water||3 Cup (48 tbs)|
|Drained canned crushed pineapple||1 Cup (16 tbs) (Reserve Juice)|
|Chopped unpeeled cucumber||1⁄2 Cup (8 tbs)|
|Lemon gelatin||3 Ounce|
|Cream cheese||8 Ounce, softened|
Calories 149 Calories from Fat 68
% Daily Value*
Total Fat 8 g12%
Saturated Fat 4.4 g21.9%
Trans Fat 0 g
Cholesterol 24.9 mg8.3%
Sodium 163.2 mg6.8%
Total Carbohydrates 18 g6%
Dietary Fiber 0.24 g0.95%
Sugars 17.5 g
Protein 3 g6.1%
Vitamin A 5.9% Vitamin C 1.8%
Calcium 2.6% Iron 0.66%
*Based on a 2000 Calorie diet
Chill until consistency of unbeaten egg whites.
Stir in pineapple and cucumber.
Rinse 9 x 5 x 2-inch loaf pan with cold water.
Pour in gelatin mixture.
Chill until almost firm.
Dissolve lemon gelatin in remaining hot water.
Measure pineapple juice; add cold water to make 1 cup of liquid.
Stir into lemon gelatin.
Add cream cheese and beat until mixture is smooth.
Pour on top of lime layers.
Chill until firm, about 3 hours.
If desired, garnish loaf with cream cheese.