Jelly Pineapple Corn Salad Recipes

JELLY, PINEAPPLE CORN SALAD

Steps:

• Dissolve jello in 1 cup boiling water, beat in miracle whip.
• Let stand in refrigerator.
• When partially set stir in 14 ounce, drained pineapple and 12 ounce drained corn.
• Place in refrigerator until fully set.

CORN & PINEAPPLE SALAD

Steps:

• Prefer canned sweet corn to make the preparation quick. Wash corn kernels before use. If using natural, uncooked corn, boil corn in salted water until soft. Drain thoroughly and cool.
• Cut green bell pepper and red bell pepper into pieces to the same size of corn.
• Cut 1 and 1/2 pineapple slices into 2cm cubes (bigger than capsicum and corn size).
• Chop green chillies. Clean, wash and chop cilantro.
• Combine corn, pepper and pineapple. Mix it well with Lemon juice, pineapple juice, salt, chillies.
• Add fresh ground peppercorn before serving. Garnish with a little bit of cilantro.

LEMON PINEAPPLE SALAD

Steps:

• Prepare jello according to package directions.
• Pour it in a 9x9 pan.
• When jello begans to set, add drained crushed pineapple.
• Beat cream cheese.
• Prepare 1 pk. dream whip according to recipe on package then add beaten cream cheese.
• Spread over jello mixture after it has set up.
• Combine in sauce pan, sugar and cornstarch; add pineapple juice and beaten eggs, cook until thickened, about 5 to 8 minutes.
• Let cool, then pour over top of whipped topping.
• Sprinkle with chopped nuts.
• Refrigerate.

PINEAPPLE CORN SALAD

Steps:

• Drain the corn and pineapple real well.
• Add the mayonnaise.