Ingredients Jump to Instructions ↓

  1. 1 (6-ounce) package lemon gelatin (or two 3-ounce packages)

  2. 1 cup cold water

  3. 1 (20-ounce) can crushed pineapple in juice, undrained

  4. 1 cup granulated sugar

  5. 1 cup finely shredded cheddar cheese (4 ounces)

  6. 1 cup heavy cream

  7. 1/2 cup finely chopped nuts, reserving

  8. 2 tablespoons for garnish

Instructions Jump to Ingredients ↑

  1. Combine gelatin with cold water in small bowl; set aside to soak.

  2. In small saucepan bring pineapple and sugar to a boil, reduce heat and simmer, uncovered, for 5 minutes. Remove from heat and add the gelatin mixture, mixing well. Pour mixture into a large mixing bowl and refrigerate until mixture is partially set (it should have a slightly thick texture similar to raw egg white)*

  3. Meanwhile, whip the heavy cream until stiff peaks form; keep refrigerated until ready to use.

  4. Once gelatin mixture is partially set, stir in the cheese and nuts, then carefully fold in the whipped cream until fully incorporated.

  5. Pour into a lightly oiled 9 x 13-inch glass pan or other serving dish and garnish with the reserved nuts. Refrigerate until set, about an hour.


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