Pineapple Cheese Salad

📜 Collection: Unknown Twenty Six | ✍️ Attribution: Unattributed | 📂 Category: Salads A delightful layered molded salad featuring crushed pineapple, sharp cheddar cheese, and ripe bananas. Topped with a rich, creamy cooked custard and whipped cream.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
30 mins	10 mins	4 hours	10-12 servings

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🔪 Key Equipment

• 13x9x2 pan
• Saucepan
• Mixing bowl

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Ingredients

Salad Base

Measurements	Ingredients	Prep / Notes
2 cups	Boiling Water	Hot
2-3 oz	Lemon Jello	Dry
2 cups	Cold Water	Cold
1-20 oz	Crushed Pineapple	Drained (reserve 1 cup syrup)
2 cups	Sharp Cheddar Cheese	Shredded
6	Ripe Bananas	Sliced
as needed	Salad Greens	For serving

Creamy Topping

Measurements	Ingredients	Prep / Notes
1/2 cup	Sugar	Granulated
2 Tbsp	Flour	All-purpose
1 cup	Pineapple Syrup	Drained from crushed pineapple
1 tsp	Lemon Juice	Fresh
2	Eggs	Slightly beaten
2 Tbsp	Butter	Softened
1 cup	Whipping Cream	Whipped

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Instructions

Step 1: Salad Preparation

1. Dissolve the 2-3 oz lemon jello in 2 cups boiling water.
2. Stir in 2 cups cold water and chill until partially set.
3. Fold in 1-20 oz crushed pineapple, 2 cups shredded sharp cheddar cheese, and 6 ripe bananas.
4. Pour mixture into a 13x9x2 pan and chill until completely firm.

Step 2: Creamy Topping

5. Combine 1/2 cup sugar and 2 Tbsp flour in a saucepan.
6. Stir in 1 cup pineapple syrup, 1 tsp lemon juice, and 2 eggs.
7. Cook over medium heat, stirring constantly, until thickened to a custard consistency.
8. Remove from heat and stir in 2 Tbsp butter, then chill thoroughly.
9. Once cold, fold in 1 cup whipping cream (whipped) and serve over the set salad on a bed of salad greens.

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💡 Make-Ahead & Storage: The salad can be prepared up to a day in advance and kept refrigerated until ready to top and serve.

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Original Recipe Scan