Yummy "salad" can be vegan if you use vegan cream cheese & vegan Jell-O
Just had this today & it is delicious. The lady who made it, Joan, said she made for her son's First Communion 42 years ago. So she's been making it at least once a year for many many years! She recommends Philadelphia Cream cheese. Update - I talked to her again, and she said you can use lemon but the flavor is too weak, her favorites are orange, lime & cherry) - And most of you know this - cannot use fresh pineapple - it will prevent the Jell-O from well, jelling. The enzyme, like all enzymes, are inactivated by cooking. I used to think eating raw food was so much better, but then most doctors say the enzymes and all the supposed benefits of raw are killed off by strong stomach acid. Makes sense, but I still think we should eat some raw food.
Jell-O with pineapple & cream cheese
20 oz can crushed pineapple (can be pineapple in juice or syrup, doesn't matter)
1 8oz pkg Philadelphia cream cheese, softened in microwave 20 seconds
Small pkg orange Jell-O, but she says Lime, Lemon and Cherry work well, anything that goes with pineapple
8 oz pkg thawed Cool Whip, again not the off brand if you can afford it
or 2 pkgs prepared Dream Whip (Dream Whip was the original recipe)
Place crushed pineapple and juice in saucepan, bring to a boil. Add Jell-O powder, stir to dissolve. DO NOT add water or you will have soup. Make sure your Jell-O comes to a good boil and stir thoroughly for at least a minute. Remove from heat, stir in cream cheese until in melts. Place in fridge to set or if you're in a hurry, the freezer . Fold in Dream Whip or Cool Whip. Mix well into the Jell-O which is firmly set.