Best Heavenly Cheese Molded Salad Recipes

LIME SHERBET MOLDED SALAD

Lime Sherbet Molded Salad image

For an eye-appealing addition to a picnic, potluck or other gathering, try this molded gelatin salad. With lovely color, creamy texture and refreshing flavor, it's sure to disappear in a jiffy. -Cyndi Fynaardt, Oskaloosa, Iowa

Provided by Taste of Home

Categories Desserts Lunch

Time 20m

Yield 16 servings.

Number Of Ingredients 4

Ingredients

2 packages (3 ounces each) lime gelatin
2 cups boiling water
2 pints lime sherbet, softened
1 carton (8 ounces) whipped topping, thawed

Steps:

In a large bowl, dissolve gelatin in boiling water. Stir in sherbet until well blended. Chill until syrupy. , Spoon whipped topping into a large bowl. Gradually beat in the gelatin mixture on low speed until well blended. Pour into a 12-cup mold coated with cooking spray. Refrigerate for 6-8 hours or until set.

Nutrition Facts : Calories 110 calories, Fat 3g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 29mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.

HEAVENLY CHEESE MOLD

Heavenly Cheese Mold image

I love this jello mold, my grandma use to make. I sure do miss it but my mom will make it once in awhile. This recipe was also a holiday favorite.

Provided by Laura Huffman @winegirl64

Categories Desserts

Number Of Ingredients 6

Ingredients

1 package(s) lemon jello
1 cup(s) boiling water
3/4 cup(s) pineapple juice
1 1/4 cup(s) drained crushed pineapple
1 cup(s) shredded sharp natural cheddar cheese
1 cup(s) whipping cream or cool whip

Steps:

Dissolve jello in boiling water, add juices. Chill until slightly thickened. Fold in drained crushed pineapple, cheese, and whipped cream. Pour into 1 1/2qt. mold. Chill until firm.

HEAVENLY MARSHMALLOW SALAD

Heavenly Marshmallow Salad image

A molded marshmallow salad that you can't get enough of!

Provided by Robin "Heaven"

Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 4

Ingredients

2 (5 ounce) jars pimento cheese spread
1 (20 ounce) can crushed pineapple, drained
2 cups miniature marshmallows
2 (8 ounce) containers frozen whipped topping, thawed

Steps:

In a large bowl, mix together the cheese spread, pineapple, marshmallows and whipped topping until evenly combined. Transfer to a gelatin mold coated with non-stick spray, and refrigerate until set.

Nutrition Facts : Calories 352.2 calories, Carbohydrate 37.4 g, Cholesterol 21.9 mg, Fat 20.8 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 16.6 g, Sodium 216.3 mg, Sugar 32.4 g

HEAVENLY CHEESE MOLD

Heavenly Cheese Mold image

Cheddar cheese and pineapple- a delightful combination! This recipe was popular in the 1940's.

Provided by Pat Duran @kitchenChatter

Categories Fruit Salads

Number Of Ingredients 6

Ingredients

8 ounce(s) can crushed pineapple
3 ounce(s) pkg. lemon jello
1 cup(s) boiling water
1 tablespoon(s) lemon juice
4 ounce(s) finely shredded sharp cheddar cheese
1 cup(s) heavy cream, stiffly whipped

Steps:

Drain pineapple, reserving syrup. Dissolve jello in boiling water; add enough cold water to reserved syrup to measure 3/4 cup. Stir in lemon juice. Chill until partially set;( like thick egg whites); Fold in pineapple, cheese and whipped stiff cream. Pour into 1 1/2 cup mold; chill until firm. Unmold onto a serving plate. Great with crackers and celery sticks.

HENNESSY TAVERN CHOPPED SALAD

Hennessy Tavern Chopped Salad image

Provided by Food Network

Categories main-dish

Time 15m

Yield about 6 to 8 servings of salad; about 4 cups dressing

Number Of Ingredients 13

Ingredients

1/2 cup sherry vinegar
6 tablespoons capers with juice
6 heaping tablespoons spicy mustard
6 to 7 shallots
3 cups olive oil
2 cups chopped radicchio
2 cups chopped watercress
2 cups chopped fresh mint leaves
2 cups chopped cucumbers
2 cups diced tomatoes
2 cups crumbled feta cheese
1/2 cup pitted and chopped kalamata olives
2 cups chopped scallions

Steps:

Dressing:
Puree vinegar, capers, 3 tablespoons mustard, and shallots until well blended. Pour into a bowl. Add the remaining mustard around the edge of the bowl and fold into the mixture. Add the oil in a stream while stirring constantly until creamy.
Salad:
Combine all of the ingredients in a large bowl. Transfer about 1 1/2 cups of the salad mixture into serving bowls. Coat lightly with some dressing and toss to combine. Serve immediately.