Frozen Pineapple and Cheese Salad
|Unflavored gelatin||1 Teaspoon (Plain Variety)|
|Cold water||2 Tablespoon|
|Cream cheese||6 Ounce (2 Packages, 3 Ounce Each)|
|Worcestershire sauce||2 Drop|
|Drained canned crushed pineapple||1 Cup (16 tbs)|
|Light cream/Heavy cream||1⁄2 Cup (8 tbs), whipped|
|French dressing||1⁄2 Cup (8 tbs)|
Soak gelatin in cold water 5 min.; set over boiling water and stir until dissolved.
Blend cream cheese with mayonnaise, salt, paprika, and Worcestershire sauce.
Combine pineapple with the gelatin, add to cheese mixture and blend thoroughly.
Fold in the cream.
If light cream is used, whip as in Whipped Light Cream, Method I, Turn into tray of an automatic refrigerator with temperature control at coldest setting, and chill until set.
Cut into small squares and arrange 4 or 5 on each bed of lettuce.
Serve with French dressing.