Pineapple Cheese Salad
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This needs no salad dressing.
2 3-ounce packages lemon gelatin
1 No. 2 can sliced pineapple or tidbits
2 8-ounce packages cream cheese
1/2 pint heavy cream
Half a green pepper, diced
1 2-ounce jar chopped pimiento
Dissolve gelatin in 3/4 cup cold water. Drain juices from pineapple and heat it in a pan; remove from stove and add cream cheese and gelatin mixture. Set aside to cool.
In a separate bowl, whip the heavy cream until stiff. Set aside.
When the gelatin mixture is cool, add to it the pineapple, green pepper and pimiento. Fold in the whippe cream. Spread in a 7x11-inch pan and chill.
Nina Cowan Rock Island