This creamy, lemony, cheese-and-pineapple jellied salad has been on buffet tables for family get-togethers for as long as I can remember. No one will guess that it has only 5 ingredients, takes little active time to prepare, and can be made up to a day or two in advance!
Portion size8 servings
Credits :Cathy Elliott
extra-old Cheddar cheese
Drain the crushed pineapple well, reserving the juices. Measure out 3/4 cup of the juice and discard the rest. Set the crushed pineapple aside. Mix the gelatin with the boiling water, stirring gently until the gelatin crystals have completely dissolved. With an electric mixer on low speed, beat in the mayonnaise (or whipped salad dressing) until completely combined and light-yellow in colour. Place in the refrigerator until almost completely thickened. After thickened, remove the gelatin from the refrigerator and stir in 1 cup of the reserved crushed & drained pineapple. Gently fold in the grated cheddar cheese. Return to the refrigerator until ready to serve. NOTE: Fresh pineapple - and its juices - will not allow the gelatin to set and thicken properly; canned pineapple will, but do make sure the gelatin base is almost completely thickened before adding the fruit.