Pineapple Cheddar Salad

Recipe from

Oxmoor House


1 (3-ounce) package lemon-flavored gelatin
1 cup boiling water
1 (8 1/4-ounce) can crushed pineapple, undrained
3/4 cup sugar
1 cup whipping cream, whipped
1 cup (4 ounces) shredded mild Cheddar cheese
1/2 cup chopped pecans (optional)


Dissolve gelatin in water. Stir in pineapple and sugar; cool. Fold in whipped cream and cheese; add pecans, if desired. Spoon into a lightly oiled 9-inch square pan; chill until firm. Cut into squares to serve.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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