Cheese Salad Recipe

"This is a recipe which my Great Grandma, Mary Nancy Robbins used to make for her family and it has been enjoyed and passed down through the generations. It's a refreshing fruit salad which isn't overly sweet."

Original is 7 servings

Metric US

I've Tried It

Ingredients

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2 cups grated sharp cheese
2 small packages lemon Jello
2 cups boiling water
1 tablespoon white vinegar

1 tablespoon sugar
1 (8 to 10 ounce) can of crushed pineapple, drained
1 small carton of Cool Whip
1 cup chopped pecans

Nutritional

Serving Size: 1 (294.3 g)
Calories 466.6
Total Fat - 30 g
Saturated Fat - 8.5 g
Cholesterol - 37.6 mg
Sodium - 656.5 mg
Total Carbohydrate - 35.6 g
Dietary Fiber - 2.2 g
Sugars - 12 g
Protein - 16.5 g
Calcium - 434.4 mg
Iron - 1.5 mg
Vitamin C - 0.7 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Mix Jello with boiling water, letting it set until almost congealed.

Step 2

While Jello is setting, mix cheese, pineapple, vinegar, sugar, and nuts together and chill.

Step 3

When Jello is almost set, add cheese mixture and mix well.

Step 4

When it is mixed well, fold in the Cool Whip.

Step 5

You could eat this right away, but it is best when you can make it the night before and let all the flavors marry in the refrigerator overnight.

Cheese Salad