Nelson Family Gelatin Salad
This has been served at every Thanksgiving and Christmas dinner since before I was born. It's more like a dessert than a salad, but this is what it's always been called.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 cup sugar
- 2 cups whipped cream
- 1 cup cold water
- 2 cups pineapple juice
- 1 can crushed pineapple
- 3 packages of knox unflavored gelatin
- 2 cups finely shredded cheese (american or mild cheddar)
- 12 leaves lettuce
- Carbohydrate 10.6481500045332 g
- Cholesterol 54.3433333333333 mg
- Fat 14.8272666667089 g
- Fiber 0.837333310416255 g
- Protein 1.39471666679347 g
- Saturated Fat 9.15152500000282 g
- Serving Size 1 1 Serving (162g)
- Sodium 4670.10418003512 mg
- Sugar 9.81081669411694 g
- Trans Fat 0.812355833353058 g
- Calories 176 calories
Soften the unflavored gelatin in 1 cup cold water. Set aside. Heat the juice and add the sugar. Make sure the sugar is dissolved (near boiling). Put the pineapple juice and gelatin together and put it into the fridge until set. When the gelatin is set, add 2 cups shredded cheese and 2 cups crushed pineapple. Fold in 2 cups whipped cream. Chill. Can be made a day ahead. Traditionally, slices are served on top of a lovely leaf of bib lettuce.
