PINEAPPLE CREAM CHEESE JELLY! Also known as a Pineapple cheese SALAD.
Pineapple cream cheese jelly recipe! Learn how to make this fine pineapple cheese salad! Made from ingredients regularly kept in the pantry and fridge, this dessert is quick to make and sets up overnight in the fridge. This recipe is from the Knox Gelatine Salads Desserts Pies Candies cookbook which was copyrighted in 1943. What shape will you make with your gelatine dessert?
Pineapple Cheese Salad
1 envelope Knox gelatine
¼ cup cold water
½ cup hot water
1 cup canned crushed pineapple
1 TBSP sugar
2 TBSP lemon juice
¼ TSP salt
6 oz cream cheese or 2/3 cup grated American cheese
½ cup cream or evaporated milk, whipped
Dissolve the gelatine in the cold water. Add sugar, salt, and the hot water and stir until dissolved. Add lemon juice and pineapple and cool. When it starts to firm up add the cheese and whipped cream (or whipped evaporated milk). Pour into molds that have been rinsed in cold water (I used one larger mold and sprayed it with nonstick cooking spray). Chill in the fridge for several hours to overnight. When it is firm, unmold on lettuce and serve with mayonnaise sprinkled with chopped red or green peppers. Serves 6.
Music: ES Move Like This by Jules Gaia, curtesy of Epidemic Sound.
Hawaiian Cheesecake Bites Recipe - Decadent Mini Cheesecakes With Pineapple On A Pecan Crust
This recipe is for the amazing Hawaiian Cheesecake - a decadent mini cheesecakes with pineapple on a pecan crust and topped with sweetened coconut flakes-. Incredibly delicious!!
this isn’t just any old plain cheesecake. This cheesecake has chunks of pineapple on a pecan crust and topped with flaked coconut.
Below you will find the ingredients of decadent dessert, but to see the full printable recipe click on the link at the top of the description:
ingredients
For Crust
1 cup all-purpose flour
1 cup pecans or walnuts
¾ cup sugar
½ cup butter, melted
For Cheesecake
16 oz cream cheese
4 tbsp sugar
4 tbsp milk
2 eggs
2 tsp vanilla
16 oz crushed pineapple, drained
1 cup flaked coconut, sweetened
Chef Wallace Pineapple Cheesecake
Mama's Pineapple Cream Cheese Pie Recipe Baking The Holiday Blues Away Childhood Holiday Memories
This pineapple cream cheese pie was my favorite dessert during the holidays. My mom gave me the recipe before she passed away. This is the best holiday dessert!
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PASTRY SHOP CHEESE SLICES or PINEAPPLE CHEESECAKE
This recipe comes from Pillsbury’s “Bake-Off Cook Book From the 18th Annual Bake-Off” (held in 1967). It was one of the 100 finalists selected to compete in hopes of winning one of the grand prizes for that year.
PASTRY SHOP CHEESE SLICES
Filling -Pineapple Layer
3 tablespoons sugar
2 tablespoons flour
1/8 teaspoon salt
13 1/2 oz. can crushed pineapple, undrained
In a small microwave-safe dish, combine 3T sugar, 2 T flour, salt and pineapple. Microwave 4 mins, stirring constantly, until thickened. Remove from heat; set aside to cool.
Filling - Cheese Layer
2 eggs
1 teaspoon vanilla
¾ c. sugar
2 c. small curd cottage cheese
8 oz. pkg. softened cream cheese
1/2 c. flaked coconut
2 tablespoons flour
Beat eggs, vanilla and ¾ c sugar at high speed until thickened. Add cream cheese, cottage cheese, coconut and 2 T flour. Beat until well blended. Set aside.
Dough
1 pkg. active dry yeast
1/4 c. warm water (100 degrees F)
1 tablespoon sugar
1/2 c. butter
2 c. flour
1 egg
1/2 teaspoon vanilla
Combine yeast and water; let stand until bubbly, 3 to 5 minutes. Combine butter, sugar and flour in large mixing bowl until mixture is the size of small peas. Add yeast mixture, egg and vanilla extract. Mix on low speed until dough forms. Knead on lightly floured surface until smooth.
Roll out two-thirds of dough to a 14 x 10 inch rectangle and remaining 1/3 of dough to a 12 x 8 inch rectangle. Place large rectangle in bottom of 12 x 8 inch pan, pulling dough up sides. Spread dough with cooled pineapple filling mixture. Top with cheese filling mixture, spreading carefully to cover. Place small rectangle over filling. Fold bottom crust top to seal edges. Flute edges. Cover; let rise in warm place until light, about 1 hour.
Bake, uncovered, at 375°F for 30 to 35 minutes until golden brown.
Cool the cake to room temperature, cover and store in refrigerator.
Serves: 10 to 12.
Optional: While warm, spread with glaze.
GLAZE:
2 tablespoons milk
1/2 teaspoon vanilla extract
1 c. confectioners sugar
Combine ingredients and blend until smooth. Drizzle over warm cake.
Easy Hawaiian Pineapple Coconut Poke Cake - Delicious Tropical Cake Recipe
Love poke cakes? This Easy Hawaiian Pineapple Coconut Poke Cake is so delicious and the perfect tropical summertime dessert!
All you need is a French vanilla or yellow cake mix, crushed pineapple, coconut cream and vanilla pudding, whipped cream, and shredded coconut! This delicious and easy pineapple coconut poke cake is perfect for making for summer BBQ's and potlucks and everyone will be going back for another slice!
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MORE EASY CAKE RECIPES TO WATCH:
Banana Pudding Poke Cake:
Crushed Pineapple Upside Down Cake:
Best Sock It To Me Cake:
Hawaiian Pineapple Coconut Poke Cake Ingredients:
▪️ 1 15.25 oz box French vanilla or yellow cake mix
▪️ 1 20 oz can crushed pineapple, drained with juice reserved for cake
▪️ 1 3.4 oz package coconut cream instant pudding mix*
▪️ 1 3.4 oz vanilla instant pudding mix
▪️ 4 cups milk
▪️ 1/2 cup sweetened coconut flakes, toasted in oven*
▪️ 1 16 oz container frozen whipped topping or 3 cups fresh whipped cream
▪️ Maraschino cherries and/or pineapple slices, for garnish if desired
KITCHEN TOOLS USED (affiliate):
▪️ Deep Dish 9″ x 13″ Cake Pan:
▪️ Electric Mixer:
▪️ Glass Mixing Bowl:
▪️ Silicone Spatula:
▪️ Wooden Spoon (for poking holes):
▪️ Measuring Cups:
▪️ Magnetic Measuring Spoons:
▪️ Wire Cooling Rack:
▪️ Colander (For Draining Pineapple):
▪️ Large Baking Sheet:
▪️ Pre-Cut Parchment Paper:
▪️ Cake Icing Spatula:
▪️ Plastic Wrap:
CARA’S KITCHEN ESSENTIALS (affiliate):
▪️ Hand Mixer:
▪️ Stand Mixer:
▪️ Glass Mixing Bowls:
▪️ Measuring Cups:
▪️ Magnetic Measuring Spoons:
▪️ Favorite Non-Stick Spatulas:
▪️ Go-to Cookie Scoops:
▪️ Pre-Cut Parchment Paper:
▪️ Baking Sheets:
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