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Ruth's Orange Salad

Course: Salads - Fruit & Jello

Ingredients

  • 1 6- Ounce Package Orange Jello
  • 1 1/2 Cup Water Cold
  • 1 12 to 16 Ounce Can Crushed Pineapple See Note
  • 1 Cup Sugar
  • Juice Of 2 Lemons Approximately 1/4 cup
  • 2 Cups Cheese Finely Grated
  • 2 Cups Heavy Cream Whipped
  • Maraschino Cherries For Garnish
  • Fresh Mint Leaves For Garnish, Optional

Instructions

  • In a large bowl, dissolve jello in cold water.
  • Boil together pineapple, sugar and lemon juice. Pour hot mixture into jello and set aside until slightly thickened.
  • Mix in grated cheese and then fold in whipped cream.
  • Garnish with maraschino cherries and fresh mint leaves. Chill before serving.

Green Salad Variation:

  • Substitute Lime Jello for Orange Jello and Cottage Cheese for Grated Cheese. (April Ferre)

Notes

Most crushed pineapple now comes in 20 ounce cans. For this recipe, use 20 ounces minus 1/3 cup pineapple and juice.