CHEESE SALADS

CHEDDAR AND CREAM CHEESE SALAD
Yield: 8 servings

1 -3 oz. pkg. lemon flavored 344 cup liquid, drained from
gelatin pineapple
1 cup hot water 3% cup crushed pineapple,
Y2 tsp. salt drained
2 tbsps. lemon juice 3% cup Cheddar cheese, cut
4 oz. pkg. cream cheese, into tiny cubes
softened Stuffed olives, sliced

METHOD: Dissolve gelatin in hot water. Add salt and lemon juice. With
electric mixer, beat in softened cream cheese until mixture is smooth. Add
pineapple juice. Chill until slightly thickened. Fold in pineapple and cheese.
Spread a thin layer of the thickened mixture into mold. Arrange sliced
olives to produce a design when unmolded. Pile the rest of the mixture into
mold. Chill until firm. Unmold on greens.