Josephines Pineapple Salad Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 can: 20 oz size crushed pineapple,
In heavy syrup, (reserve juice
1/2 pint: Heavy cream,
1 package: Cream cheese, 4 oz
1 1/2 Envelopes: unflavored gelatin,
1 tsp: Vanilla,
2 tbsp: Sugar,
Sliced, halved cherries
Directions:
Soak the mold you are going to use in cold water, and set aside. Mix
gelatin with 1/2 cup water and set aside. Heat pineapple and cream
cheese until dissolved. (DO NOT BOIL). Add gelatin and stir. Cool.
Whip the cream, but not too stiff, and add 1 tsp of sugar and
vanilla. When pineapple mixture is cool, stir in the other
ingredients. Put into mold. Refrigerate overnight. Unmold, and
decorate with half-cherries. Refrigerate.
Source from luhu.jp
gelatin with 1/2 cup water and set aside. Heat pineapple and cream
cheese until dissolved. (DO NOT BOIL). Add gelatin and stir. Cool.
Whip the cream, but not too stiff, and add 1 tsp of sugar and
vanilla. When pineapple mixture is cool, stir in the other
ingredients. Put into mold. Refrigerate overnight. Unmold, and
decorate with half-cherries. Refrigerate.
Source from luhu.jp