Molded Cheese Salad Recipes
HEAVENLY CHEESE MOLD
Cheddar cheese and pineapple- a delightful combination! This recipe was popular in the 1940's.
Provided by Pat Duran @kitchenChatter
Categories Fruit Salads
Number Of Ingredients 6
Steps:
- Drain pineapple, reserving syrup. Dissolve jello in boiling water; add enough cold water to reserved syrup to measure 3/4 cup. Stir in lemon juice. Chill until partially set;( like thick egg whites); Fold in pineapple, cheese and whipped stiff cream. Pour into 1 1/2 cup mold; chill until firm. Unmold onto a serving plate. Great with crackers and celery sticks.
VELMA'S STRAWBERRY CREAM CHEESE SALAD MOLD
This is a variation of other strawberry cream cheese salad recipes, as it uses fewer ingredients, does not call for sour cream, and uses the small size Jello package. This is a wonderful brunch dish, especially when served with something like Recipe #319338. It's often used for showers, too. This recipe was given to me by a friend's mother many years ago. (Cooking time is chilling time.)
Provided by Cindy W.
Categories Gelatin
Time 3h30m
Yield 1 mold, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Prepare jello according to package instructions. Have jello cold, but not set.
- Blend cream cheese and cream till smooth. Add to jello. (Don't worry about any lumps of cream cheese that may be in the mixture. They are quite pretty - and tasty - in the final product!).
- Add diced celery, drained pineapple, and nuts. Stir till well mixed.
- Pour into mold and refrigerate until firm.
- Note: if you're having a brunch or shower, consider serving this along side Recipe #319338 (Chicken Mold) - they are wonderful together!
Nutrition Facts : Calories 306.1, Fat 22.1, SaturatedFat 10.6, Cholesterol 51.6, Sodium 151.3, Carbohydrate 24.2, Fiber 1.9, Sugar 18.4, Protein 5.8
MOLDED VEGETABLE SALAD
I FOUND this recipe years ago in an old cookbook. By using different colored gelatins, it blends in well with special holiday dinners. Of course, I use lime for our St. Patrick's Day celebration. Whatever the holiday, this salad is a big hit and there's seldom any leftover. -Pauline Albert, Catasauqua, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a bowl, dissolve gelatin and salt if desired in boiling water. Add the cold water and vinegar. Chill until partially set. Fold in remaining ingredients. Pour into a 4-cup mold that has been lightly coated with cooking spray. Chill until firm. Unmold onto a serving platter.
Nutrition Facts :
MOM'S MOLDED FRUIT SALAD
This has been a family favorite for decades. It's delish! Chilling time is cooking time. This salad keeps for several days, so you can make it ahead.
Provided by Chef PotPie
Categories Fruit
Time 4h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Drain fruit, mix together and set aside.
- Whip 1/2 pint cream, add 1/2 cup sugar and set aside.
- Beat the cream cheese and add mayonnaise and set aside.
- Dissolve gelatine in lemon juice over hot water, then add to mayonnaise and cheese mixture.
- Add fruit, then fold in whipped cream, marshmallows and nuts.
- Pour into mold or 9X13, and chill until set.
Nutrition Facts : Calories 281.3, Fat 16.1, SaturatedFat 7, Cholesterol 37.5, Sodium 149.1, Carbohydrate 32.6, Fiber 1.7, Sugar 26.4, Protein 4.6
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