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Molded Pineapple Vegetable Loaf

Charles.Durand's picture
  Canned pineapple slices 30 Ounce, drained, reserve syrup (1 Can)
  Canned unsweetened pineapple juice 18 Ounce (1 Can)
  Lemon flavored gelatin 6 Ounce (1 Package)
  Lemon juice 1⁄2 Cup (8 tbs)
  Cream cheese 3 Ounce, softened
  Cream 1 Tablespoon
  Chopped pimento stuffed olives 1⁄4 Cup (4 tbs)
  Shredded cabbage 2 Cup (32 tbs)
  Shredded carrots 1 Cup (16 tbs)

Add enough pineapple juice to reserved syrup to make 2 cups; heat to boiling.
Pour over the gela tin in a bowl and'stir until gelatin is dissolved.
Mix in 1 1/2 cups pineapple juice and the lemon juice.
Chill until mixture is slightly thickened.
Blend cream cheese and cream thoroughly; stir in the olives.
Shape mixture into 8 balls; fit one ball in center of each pineapple ring, pressing it into place.
Arrange two slices on bottom of a 9x5x3-inch loaf pan, two slices on each side, and one on each end.
Stir cabbage and carrots into gelatin mixture; turn mixture into pan.
Chill until firm.
Unmold onto a chilled serving platter.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2077 Calories from Fat 335

% Daily Value*

Total Fat 37 g57.2%

Saturated Fat 17.1 g85.4%

Trans Fat 0 g

Cholesterol 94.6 mg31.5%

Sodium 2770.1 mg115.4%

Total Carbohydrates 431 g143.7%

Dietary Fiber 16.5 g65.9%

Sugars 372.1 g

Protein 27 g53.1%

Vitamin A 530.9% Vitamin C 423.3%

Calcium 29.6% Iron 17%

*Based on a 2000 Calorie diet


Molded Pineapple Vegetable Loaf Recipe