Aunt Myrna's Party Cheese Salad Recipe
This Aunt Myrna’s Party Cheese Salad Recipe is a retro favorite made with lemon gelatin, pineapple, cream cheese, and cheddar.
Equipment
- Mixing bowls
- Hand mixer or whisk
- Saucepan (melting gelatin)
- Measuring cups and spoons.
- Rubber spatula
- 9x13 baking dish, glass mould, or loaf pan.
- Plastic wrap (to wrap in during chilling)
- Serving spoon, or knife (when cutting in squares)
- Optional: a vintage Jell-O mold in case you want to serve it in the same way that Aunt Myrna did!
Ingredients
- 1 package 6 oz lemon (or lime) gelatin.
- 2 cups boiling water
- 8 oz. cream cheese softened.
- 1 can 20 oz pineapple (drained) juice (reserved 1/2 cup)
- 2 cups grated sharp cheddar cheese.
- 1 cup pecans chopped (optional, to garnish or to add in)
- 1/2 cup mayonnaise yes, mayonnaise - it adds creaminess and tanginess
- 1 cup whipped topping or whipped cream to make it light
- Pinch of salt
Instructions
- The lemon gelatin should be mixed with boiling water in a saucepan. Stir until fully dissolved. Allow to cool, but not to solidify--it must be pourable.
- Beat softened cream cheese until it is fluffy in a bowl. Gradually add the remaining pineapple juice, and blend to a fine. This renders the base thick and pungent.
- The cream cheese mixture will be folded into the gelatin, and then crushed pineapple, mayonnaise, and shredded cheddar cheese will be added. It will seem queer--and that is just the thing.
- Add whipped topping or cream and mix. This action renders the salad airy, and it achieves that mousse-like texture.
- Add to your dish or mold of choice. Refrigerate, at least 4 hours or overnight, until hardened.
- Before serving, sprinkle with chopped pecans. You can cut it into squares, put it into bowls, or unmold to make that dramatic retro reveal.