Jelly Pineapple Corn Salad Food

PINEAPPLE & CREAM CHEESE JELL-O SALAD

Steps:

• Dissolve JELL-O in 2 cups boiling water. Whisk in softened cream cheese until thoroughly blended. Then add crushed pineapple, pineapple juice and 1/2 cup cold water. Pour into 6-cup mold and refrigerate until set.
• Turn out mold onto serving plate. Spoon COOL WHIP into center of mold.
• Arrange your choice of fresh or frozen fruit on top as desired. (I'm not entirely happy about the color of the kiwi in combination with the color of the JELL-O, but since it tastes great, I live with it. Ha!)
• Serve immediately, and be sure to add a big spoonful of the fruit and COOL WHIP to your JELL-O for a cool, creamy and refreshing fruit dessert!

CERTO® PINEAPPLE JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Pare and finely chop or grind pineapples. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot.
• Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

LAYERED PINEAPPLE JELL-O SALAD

Steps:

• Add 1 cup boiling water to lemon gelatin mix in medium bowl; stir 2 min. until completely dissolved. Cool slightly. Add cream cheese and marshmallows; beat with mixer on low speed until well blended. Refrigerate 1 hour or until slightly thickened.
• Stir COOL WHIP, pineapple and nuts into lemon gelatin; pour into 4-qt. serving bowl. Refrigerate 1 hour or until set but not firm. Meanwhile, add remaining boiling water to cherry gelatin mixes in separate medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate1 hour or until completely cooled.
• Spoon cherry gelatin over lemon gelatin layer. Refrigerate 2 hours or until firm.

CORN & PINEAPPLE SALAD

Steps:

• Prefer canned sweet corn to make the preparation quick. Wash corn kernels before use. If using natural, uncooked corn, boil corn in salted water until soft. Drain thoroughly and cool.
• Cut green bell pepper and red bell pepper into pieces to the same size of corn.
• Cut 1 and 1/2 pineapple slices into 2cm cubes (bigger than capsicum and corn size).
• Chop green chillies. Clean, wash and chop cilantro.
• Combine corn, pepper and pineapple. Mix it well with Lemon juice, pineapple juice, salt, chillies.
• Add fresh ground peppercorn before serving. Garnish with a little bit of cilantro.

PINEAPPLE CORN SALAD

Steps:

• Drain the corn and pineapple real well.
• Add the mayonnaise.

JELLY, PINEAPPLE CORN SALAD

Steps:

• Dissolve jello in 1 cup boiling water, beat in miracle whip.
• Let stand in refrigerator.
• When partially set stir in 14 ounce, drained pineapple and 12 ounce drained corn.
• Place in refrigerator until fully set.

LIME JELLO AND PINEAPPLE SALAD

Steps:

• Using a large bowl completely dissolve Jello in the boiling water.
• Mix in sour cream and whisk until there are no lumps.
• Stir in pineapple, carrots, celery and nuts.
• Pour into a ring Jello mould.
• Place in refrigerator and chill for at least three hours.
• When ready to serve unmould Jello by dipping the bottom in very hot water for a few moments, place a plate over the top and turn upside down.

THANKSGIVING JELL-O® SALAD

Steps:

• Stir pineapple, cottage cheese, and whipped topping together in a bowl; sprinkle gelatin mix over the top and stir until well-mixed. Refrigerate until chilled and set, at least 2 hours.

PINEAPPLE JELLO SALAD

Steps:

• Mix jello according to pk directions, add pineapple, bananas and marshmallows.
• Pour into a 9x13 inch pan.
• Chill until firm.
• In top of double boiler, mix eggs, butter, flour, sugar.
• Add reserved pineapple juice (if reserved juice is not quite one cup you may add enough water to make one full cup) Cook and stir until thick.
• Cool.
• Fold in cool whip.
• Spread over jello.
• Top with grated cheese and nuts.
• I use 1/4 cup grated cheddar cheese and 1/4 cup chopped walnuts.