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    Home » Amish Lunch

    Pineapple-Cream Cheese Gelatin Salad

    Published: Apr 22, 2020 · Updated: Oct 5, 2020 by Kevin Williams | 2 Comments

    By Kevin Williams

    Jello and gelatin are popular in Amish homes, they didn't really take off until the Amish bulk foods started stocking it more in the 1970s but now gelatin is as much a part of Amish life as butter and flour.

    Hmmmm, you know, I'd be skeptical of this recipe, but if my friend Carmon Hacker made it than it must be good.  Yep, she's one of those people that if she makes it, it's good. Or great. Otherwise, I'd be not very enthused about this recipe.  I guess I'm just not a huge gelatin fan.    Nor am a I huge pineapple fan.  Well, geez, I have a love-hate relationship with pineapple.  If it's a perfect pineapple - juicy, yet firm - and someone else has gone through the trouble of slicing it or chunking it for me, and it's cold, and perhaps its tossed in with some other fruit then, yes, I will like it.  SIGH, I am sounding like such a curmudgeon.

    Here is what else Carmon has to say about the recipe:

    This is delicious to serve alongside a meal or as a dessert with whipped cream and additional fresh fruit, if desired. The flavor of gelatin may be substituted, according to your preferences. Lime is a good choice at Christmas, and cherry is nice at Valentine’s Day or Fourth of July.

    SIGH, cherry is another flavor that doesn't do a lot for me...but, you know, the Fourth is coming up, perhaps I'll try it!

    Getting the salad ready

    very fruity!

    Definitely is pretty

    I could probably learn to like pineapple like this

    Pineapple-Cream Cheese Gelatin Salad
     
    Print
    Ingredients
    • 6-oz. package orange gelatin
    • 8-oz. package cream cheese, softened
    • 20-oz. can crushed pineapple, drained
    • Place gelatin in a large bowl. Slowly stir in 4 cups boiling water and mix well. Mix in cream cheese until dissolved. (Consistency will be slightly lumpy.) Refrigerate until it begins to thicken, about one hour. Blend in crushed pineapple and allow mixture to completely set in refrigerator, about three hours or overnight.
    Instructions
    1. Place gelatin in a large bowl. Slowly stir in 4 cups boiling water and mix well. Mix in cream cheese until dissolved. (Consistency will be slightly lumpy.) Refrigerate until it begins to thicken, about one hour. Blend in crushed pineapple and allow mixture to completely set in refrigerator, about three hours or overnight.
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    « Amish in the News: Amish & Covid-19, Millie Otto, and More!
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Mary Gruber

      May 02, 2020 at 11:18 pm

      I made this today. Sorry to say it is awful. Followed directions. Feel like I've missed something.

      Reply
      • Kevin

        May 06, 2020 at 9:08 am

        Sorry to hear that, Mary, if you have any more details about what might have happened, let me know and I can check in to it

        Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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