More Great Recipes: Salad

Pineapple Cream Salad


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 package (3 oz.) lime gelatin
1/2 tsp. salt
1 cup boiling water
1/4 cup cold water
2 tbsp. lemon juice
1 cup sour cream
1 can (13 oz.) crushed pineapple


Dissolve gelatin and salt in boiling water. Add cold water, lemon juice and sour cream. Pour into freezing tray and freeze 20 to 25 minutes, until firm one inch around edges and soft in center.



Pour into a bowl and beat with an electric or rotary beater until fluffy. Drain pineapple and fold into gelatin mixture. Turn into a 1 quart mold and chill in refrigerator until firm. Makes 8 servings.


Pairs Well With


Notes

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