Pineapple-Cheese Salad

Lemon gelatin with bananas and pineapple topped with whipped cream and cheddar. This would, I think, play a little bit into the apple-pie-with-cheddar contrast of tart fruit and sharp cheese, but I wonder if some of the magic wouldn’t be lost without the texture of the cheese as it’s melting.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.

Pineapple-Cheese Salad

2 pkgs. lemon gelatin
2 c. boiling water
2 c. cold water
6 bananas, peeled and sliced
2 c. miniature or cut up marshmallows
1/2 c. sugar
3 Tbsp. cornstarch
2 (8-1/2 oz.) cans crushed pineapple, not drained
1 c. heavy cream
1 c. shredded Longhorn Cheddar cheese

Dissolve gelatin in boiling water; add cold water and chill until syrupy. Stir in sliced bananas and marshmallows. Pour into a 13 x 9 x 2″ pan. Chill until set.

Mix sugar and cornstarch; add to undrained pineapple. Cook over a medium heat, stirring constantly until thickened. Cool.

Whip heavy cream and stir into the cooled pineapple mixture along with half the shredded cheese. Spread mixture on congealed lemon gelatin.

Sprinkle the remainder of the cheese on top. Chill overnight. Cut into squares. Serves 12 to 15.

From Farm Journal.

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