Yum Yum Salad
(from bazen’s recipe box)
From “Kitchen Cupboard Secrets,” a church cookbook printed back in the 1950’s.
I always double this recipe since I’m usually making it for a larger group.
This sounds unusual with the cheddar cheese in it, but it is one of my most asked-for recipes.
Source: Vernice Netteburg (from RecipeThing user SallyV)
Prep time: 30 minutes
Cook time: 5 minutes
Categories: Salad
Ingredients
- 1 can crushed pineapple (in syrup)
- 1/2 C. sugar
- 1 packs Knox gelatin dissolved in 1 C. water
- 1 C. sharp cheddar cheese, grated
- 1/2 C. toasted pecans, chopped
- 1/4 C. chopped maraschino cherries
- 2-3 drops red food coloring
- 1/2 pint whipping cream, whipped
Directions
-
Bring pineapple & sugar to a boil; cook until sugar is disolved. Take off heat and add dissolved gelatin. Transfer to a flat bowl and chill in freezer until it begins to thicken (20-30 min).
-
Add cheese, pecans & cherries to pineapple mixture. Mix well adding 2-3 drops red food coloring to make pink. Fold in whipped cream. Pour into serving bowl and chill 4-6 hours or overnight.