INGREDIENTS

INSTRUCTIONS

Source: My Mother, Faye Cohen  Soften gelatin in 1/2 cup pinapple juice
and disolve over hot water.  Mix with the remaining juice, and crushed
pinapple & sugar. Spray  mold. Arrange cherries in bottom of 1 quart
mold; cover with 1 cup of  pinapple mixture. Chill until set.  Blend
zest, salt, cream cheese, and gradually add remaining pinapple
mixture; stir in dates & nuts, pouring into mold. Chill until firm.
Serve with whipped cream if desired.  Hi all - here's a mold my Mother
used to make. Enjoy. Posted to  JEWISH-FOOD digest V97 #101 by
alotzkar@direct.ca (Al) on Mar 26, 1997

A Message from our Provider:

“Only with Jesus can you reach your full potential”