8 hrs 15 mins
Chef PotPie's Note:
This is a real showstopper on your Spring buffet table, or any time! I got this recipe from the Southern Living 1988 Annual Recipes book I picked up at a second-hand store for 10 cents. I think it was originally called Christmas Salad. It's not only beautiful, but very tasty, too. Use a smooth rather than decorative mold if you have one, it shows off the berries better, but this is not mandatory. When placed on a platter on lettuce leaves, with pineapple slices and a strawberry fan in the middle of the ring...a showstopper! Cook time is chill time.
My Private Note
Units: US | Metric
- 1 (3 ounce) package cream cheese, softened
- 2 tablespoons walnuts, minced
- 2 (1/4 ounce) envelopes unflavored gelatin
- 3 1/2 cups pineapple juice, divided
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 tablespoon fresh lemon juice
- 3/4 cup fresh strawberries, sliced
- 1/2 cup celery, thinly sliced
- green leaf lettuce leaf
- pineapple slice (optional)
- strawberry, fan (optional)
- 1Combine cream cheese and walnuts, stir well, and shape into 1/2-inch balls. Cover and chill.
- 2In medium saucepan, sprinkle gelatin over pineapple juice, let stand one minute.
- 3Add remaining pineapple juice, sugar, salt and lemon juice.
- 4Cook over medium heat until gelatin dissolves, stirring constantly.
- 5Chill until consistency of unbeaten egg white.
- 6Now, fold in strawberries, celery and reserved cream cheese balls.
- 7Spoon into a lightly oiled 5-cup mold. Cover and chill overnight, or until firm.
- 8Unmold onto a lettuce-lined serving platter. If desired, garnish with pineapple slices and a strawberry fan.
Nutritional Facts for Hello Spring! Very Pretty Molded Fruit Salad
Serving Size: 1 (126 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 104.4
- Calories from Fat 36
- Total Fat 4.0 g
- Saturated Fat 1.9 g
- Cholesterol 9.3 mg
- Sodium 92.0 mg
- Total Carbohydrate 15.3 g
- Dietary Fiber 0.5 g
- Sugars 11.9 g
- Protein 2.4 g