A 30AEats.com Christmas
A 30AEats.com Christmas

Perfect for holiday parties, family gatherings, or tailgating, I hope you enjoy one of our family favorite appetizers. Just make sure to run the Jello Mold under hot water before popping off the bottom and the top of the mold. and setting the ring on a platter. Top the cheese ring with pecans, fill with strawberry preserves, and serve with your favorite crackers. I find the Ritz brand works best with this particular recipe. (That’s just a Rosemary Sprig from my garden on top for garnish).


Lord Of The Southern Cheese Rings
Lord Of The Southern Cheese Rings

Southern Cheese Ring


2 (16 ounce) packages sharp cheddar cheese at room temperature, grated
1 cup pecans, toasted, salted and chopped
3/4 -1 cup mayonnaise
1 small onion, minced
2 garlic clove, minced
1⁄2 teaspoon Tabasco sauce
sprinkle of cayenne pepper
1 cup strawberry preserves
butter to lightly grease the Tupperware Jello mold

I have only used this for my Cheese Ring and Shrimp Mold. Still not a fan of Jello.
I have only used this for my Cheese Ring and Shrimp Mold. Mom used it for her famous 1970’s Jello experiments.

Combine all the ingredients and mix well, except the strawberry preserves and chopped pecans. Place the mixture into a lightly buttered Tupperware Jello Mold. Chill for 3 hours. Run warm water over mold and remove the top and bottom. Sprinkle with chopped pecans
Fill the center with the good strawberry preserves. Serve with your favorite crackers.
Option: Shape the mixture into a ring on attractive serving dish, cover and chill.

Note: If you do not have a jello mold, use you hands to create the ring.

3 thoughts on “Southern Cheese Ring”

  1. Instead of oiling the mold try lining with plastic wrap. I use that trick for anything that is cold and needs unfolding

  2. WOW! Thank you Janie C.! You made my week, and I appreciate the well wishes too! Happy New Year! 🙂

  3. I’m a huge fan and follower of 30A Eats! Love your photos, recipes, and insight into what is happening on the local 30A and Gulf Coast food scene! I also follow your writing, can’t wait for your cookbook release, and most of all hope you get well and have a Happy New Year! -Janie from Alabama

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