Cheese And Pineapple Salad Recipes

Steps:

• Soften gelatin in cold water.
• Dissolve sugar in pineapple syrup in small saucepan over low heat. Add gelatin and stir until dissolved.
• Chill till partially set, add pineapple and cheese.
• Fold in whipped cream. Turn into serving bowl.
• Chill until firm.

Steps:

• Assemble the salad as follows:.
• Place 2-3 (or more) lettuce leaves on a small salad plate.
• Top with pineapple rings (1-2 per person).
• Fill the "hole" in the pineapple ring with a 1/2 tablespoon to 1 tablespoon mayonnaise.
• Sprinkle with cheese to "hide" mayo.

Steps:

• Drain the pineapple rings reserving all the syrup. In a small saucepan combine sugar, flour, beaten eggs and reserved syrup from the can of pineapple rings. Cook the mixture over medium high heat stirring constantly until thickened. Remove from heat and allow sauce to cool completely.
• Cut pineapple rings into bite-size pieces. Stir completely cooled sauce, pineapple pieces, cheese pieces and mini marshmallows together until everything is well coated with sauce. Refrigerate until serving.

Steps:

• Dissolve JELL-O in 2 cups boiling water. Whisk in softened cream cheese until thoroughly blended. Then add crushed pineapple, pineapple juice and 1/2 cup cold water. Pour into 6-cup mold and refrigerate until set.
• Turn out mold onto serving plate. Spoon COOL WHIP into center of mold.
• Arrange your choice of fresh or frozen fruit on top as desired. (I'm not entirely happy about the color of the kiwi in combination with the color of the JELL-O, but since it tastes great, I live with it. Ha!)
• Serve immediately, and be sure to add a big spoonful of the fruit and COOL WHIP to your JELL-O for a cool, creamy and refreshing fruit dessert!

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine pineapple, sugar, flour, and cheese. Transfer to an 8-by-8-inch, 1 1/2 quart baking dish. Top with crushed crackers and drizzle with melted butter. Bake for 35 minutes. Let stand 10 minutes before serving.

Steps:

• In a small saucepan, over medium heat, warm the pineapple, cream cheese, and Splenda or sugar until smooth. Stir gently. This does not take long.
• Remove from heat.
• In a small dish, add the water. Then add the unflavored gelatin to it. Allow a few seconds for it to dissolve.
• Add Knox and water mixture to the pineapple mixture. Stir well to blend.
• Pour pineapple mixture in a pretty glass bowl. Gently place a few cherries on top, if desired.
• Place in refrigerator to set. Chill at least 3 hours before serving.
• Note: The 3 hours is your cook tiime. Also note that the small package of Knox unflavored gelatin wasn't labeled with number of ounces. Since I had removed them from the box, I guess at the number of ounces.

Steps:

• In a large bowl, dissolve gelatin in water. Drain fruits, reserving enough cherry and pineapple juices to measure 2-1/2 cups; add to gelatin with lemon juice. Set fruits aside., Divide gelatin mixture in half. Set aside one portion of gelatin at room temperature; chill the other portion until partially set. Fold pineapple into chilled gelatin; pour into a 13x9-in. dish. Chill until almost firm. , In a small bowl, beat the cream, mayonnaise, cream cheese and salt until light and fluffy. Spread over chilled gelatin layer. Refrigerate until firm. Chill reserved gelatin mixture until partially set. Fold in cherries and nuts; spread over cream cheese layer. Chill for at least 3 hours.

Steps:

• Mix all together.
• Eat.
• Be happy.