| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Salad | 12 | Servings | |
INGREDIENTS
| 1 | pk | Lemon gelatin |
| 1 | pk | Lime gelatin |
| 1 | cn | (small) crushed pineapple |
| 1/2 | c | Diced celery |
| 1/4 | c | Chopped nuts |
| 1 | pk | (3-oz) cream cheese |
| 1 | tb | Lemon juice |
| 1/4 | ts | Salt |
| 2 | c | Hot water |
INSTRUCTIONS
This salad is made in 2 layers, bottom green & top yellow. Dissolve lime gelatin in 1 cup hot water, stir in 1 cup cold water & set aside to gel. Dissolve lemon gelatin in 1 cup hot water. Drain pineapple & add water to juice to make 1 cup liquid. Add this to lemon gelatin mixture & set aside to cool. Into lime mixture gradually work in cream cheese until thoroughly mixed. To this green layer add chopped nuts, diced celery & salt. Pour into 9x9-inch cake pan & refrigerate. To lemon mixture add lemon juice & crushed pineapple. When lime mixture is firm, the lemon layer may be added. Refrigerate until all is firm. Cut into squares & place on lettuce leaves. For ease of removal from pan, grease bottom & sides lightly with salad oil before adding gelatin. MRS. D. E. MC LAURIE From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”