Pineapple-Cream Cheese Gelatin Salad

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

 

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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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