Jeannie’s Sweetheart Salad
2 c. crushed pineapple (1 can in heavy syrup)
1/2 c. sugar
1-1/2 envelopes Knox gelatin
1/2 c. cold water
8 oz. Cream cheese
2 tbsp. Lemon juice
2 tbsp. Cherry juice
1 c. whipping cream (heavy cream)
15 maraschino cherries, chopped
Dissolve gelatin in water. Put pineapple and sugar in saucepan, bring to boil, add gelatin and stir until dissolved. Add lemon and cherry juice. Cool. Mash cream cheese and add cherries. Combine with pineapple mixture, add a small amount at a time. Chill to slightly thicken. Whip cream and blend with slightly chilled mixture. Mold and chill completely.
2 c. crushed pineapple (1 can in heavy syrup)
1/2 c. sugar
1-1/2 envelopes Knox gelatin
1/2 c. cold water
8 oz. Cream cheese
2 tbsp. Lemon juice
2 tbsp. Cherry juice
1 c. whipping cream (heavy cream)
15 maraschino cherries, chopped
Dissolve gelatin in water. Put pineapple and sugar in saucepan, bring to boil, add gelatin and stir until dissolved. Add lemon and cherry juice. Cool. Mash cream cheese and add cherries. Combine with pineapple mixture, add a small amount at a time. Chill to slightly thicken. Whip cream and blend with slightly chilled mixture. Mold and chill completely.
