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

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