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

  1. 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).

  2. 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.

Email to a friend | Print this recipe | Back