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Pimento Cheese Salad Recipe
|Canned crushed pineapple||8 Ounce, drained (Juice Is Reserved)|
|Lemon gelatin||3 Ounce (1 Package)|
|Cream cheese||6 Ounce, softened|
|Chopped pimentos||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped pecans/Chopped walnuts||2⁄3 Cup (10.67 tbs)|
|Whipped cream||1 Cup (16 tbs)|
Calories 205 Calories from Fat 141
% Daily Value*
Total Fat 16 g24.7%
Saturated Fat 7.6 g37.8%
Trans Fat 0 g
Cholesterol 43.2 mg
Sodium 115 mg4.8%
Total Carbohydrates 12 g4.1%
Dietary Fiber 1 g4.1%
Sugars 11.1 g
Protein 2 g4.5%
Vitamin A 8.4% Vitamin C 11.7%
Calcium 3.2% Iron 2%
*Based on a 2000 Calorie diet
Bring to a boil.
Add the gelatin, stirring until dissolved.
Remove from heat.
Cool mixture until slightly thickened.
Add the cream cheese and pineapple; beat with an electric mixer until cheese is in small clumps.
Add the pimentos, celery, pecans and salt; mix well.
Fold in the whipped cream.
Pour into an 8 inch square baking dish or 5 cup mold.
Chill, covered, until serving time.