| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Philadelphia |
Salads |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Lemon jello (small) |
| 1 |
pk |
Lime jello (small) |
| 2 |
c |
Hot water |
| 1 |
cn |
Crushed pineapple (No.1 can) |
| 1 |
lg |
Package of Philadelphia |
|
|
Cream cheese |
| 1 |
ct |
Cool Whip (small) |
| 1 1/2 |
c |
Sugar |
| 4 |
tb |
Flour |
| 4 |
|
Eggs |
| 2 |
c |
Pineapple juice |
INSTRUCTIONS
First layer...Mix jello and water, when partially jellied add pineapple not
drained. Put in 13x9x2 inch pan. Refrigerate until jelled. Second
layer...Mix cream cheese and Cool Whip until fluffy. Spread over set Jello.
Third layer...Mix flour and sugar together. Add eggs, beat after each
addition. Add pineapple juice. Cook until thick. Let cool. Spread over 1st
and 2nd layer. Refrigerate. Randy Rigg
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