Dissolve gelatin in hot water; let cool. Add lemon juice, pineapple juice,
mayonnaise and salt. Blend well in mixer and allow to chill until
thickened. Pour into ice trays in freezer for a few minutes. Turn into
mixing bowl; beat until fluffy. Fold in cream, avacado, nuts and pineapple.
Pour into molds. Serves 12-16.
MRS B.M.MEEK (SUSAN)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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