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No, I didn't name this salad, which describes it perfectly...yum, yum! My late aunt Robbie gave me this recipe many years ago, I can still remember my surprise to learn the orange shreds were not carrot but cheddar cheese!

Yum Yum Salad

1 (6-ounce) package lemon gelatin
1 cup cold water
1 (20-ounce) can crushed pineapple, undrained
1 cup granulated sugar
1 cup shredded cheddar cheese
1 cup heavy whipping cream, whipped (unsweetened)
1/2 cup finely chopped nuts, reserving 2 tablespoons for garnish

1. Combine gelatin with cold water in small bowl; set aside to soak.
2. In small saucepan bring pineapple and sugar to a boil, reduce heat and simmer, uncovered, for 5 minutes. Remove from heat and add gelatin mixture, mixing well. Refrigerate.
3. When partially set, stir in the cheese and nuts. Carefully fold in the whipped cream. Pour into serving dish and garnish with reserved nuts. Refrigerate until set.

Makes 16 servings.

Cook's Note: Do not substitute non-dairy whipped topping for the unsweetened whipped cream.

Nutritional Facts Per Serving: 188.3 calories; 34% calories from fat; 7.5g total fat; 17.6mg cholesterol; 96.9mg sodium; 72.9mg potassium; 28.5g carbohydrates; 0.5g fiber; 27.4g sugar; 27.9g net carbs; 3.4g protein.

Copyright 1999 Hope Pryor, please see Terms of Use.