PINEAPPLE SALAD (FOR A CROWD)
3 envelopes knox unflavored gelatine 1 cup cold water 3 cans (20 oz each) crushed pineapple and juice 2 cups sugar 2 cups American cheese, grated 1 pint heavy cream, whipped
Soak gelatine in 1 cup cold water.
Heat pineapple and sugar to boiling point and add to gelatine. Stir until dissolved. Set aside to cool.
When almost set, fold in cheese and whipped cream. Pour into a pan or plastic container. Refrigerate until set.
Scoop into individual serving size dishes. Can be served with cottage cheese.
Servinges: 24
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