This recipe has been in my family for generations and is "mandatory" on our family's Thanksgiving and Christmas dinner table. This current generation lovingly calls it "green" salad. Here's the recipe for those of you who want to enjoy it, too.
MOLDED PINEAPPLE-CHEESE SALAD
(Serves 8 to 10)
1 (3-oz.) pkg. lime Jell-O, regular or sugar-free
1 cup boiling water
1 (20-oz.) can crushed pineapple, well drained and reserve juice
1 (8-oz.) pkg. cream cheese
4 oz. marshmallows (15 large or 2 cups miniature)
1/2 cup coarsely chopped nuts
In a small bowl, combine lime Jell-O with boiling water and stir until the gelatin is completely dissolved. Set aside.
In the top of a double boiler, combine 1 cup reserved pineapple juice, cream cheese and marshmallows. Stir until the marshmallows have melted and most of the cream cheese had been reduced to very small chunks, about the size of very coarsely chopped nuts.
Then, in large bowl, mix together the lime gelatin and the marshmallow mixture. Stir until blended. Add nuts and drained pineapple and pour into a lightly greased mold. Refrigerate overnight before serving.
Note: The pineapple juice, cream cheese and marshmallows can be heated in a large microwave-safe bowl in the microwave if you want and if you don't have a double boiler or want to save time.