Creamy Pineapple Salad

The Record’s “Recipe of the Week”:
Creamy Pineapple Salad by Judy Sifferman

20 oz. can crushed pineapple, unsweetened, drained, reserve juice
6 oz. pkg. sugar free lemon gelatin
1-1/2 cups boiling water
1 cup reserved pineapple juice
1 cup cold water
8 oz. pkg. cream cheese, softened
2 pkgs. sugar substitute or 3 T sugar
1/2 tsp. vanilla
1 cup sour cream

Drain the pineapple and reserve the juice. Dissolve the gelatin in the boiling water. Add the pineapple juice and cold water.

Combine 1/2 cup of the gelatin mixture and 1/4 cup of the pineapple. Set aside. Cool the remaining gelatin mixture slightly.

Meanwhile, blend the cream cheese with the sugar or substitute and vanilla. Gradually blend the chilled gelatin mixture into the cheese mixture until smooth. Fold in the sour cream and pineapple. Chill until set.

Chill the reserved gelatin/pineapple until it reaches a syrup consistency. Carefully spoon over the top of the set gelatin. Chill until glaze is set.


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