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Rebekah’s Pineapple Salad

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs 1 Servings

INGREDIENTS

1 Box, 3 oz lemon jello
1 16 oz crushed pineapple
reserve juice
1 Envelope dream whip
1 8 oz softened cream cheese
3/4 c Sugar
2 T Flour
1 T Lemon juice
2 Beaten egg yolks
1 c Pineapple juice
1 c Shredded sharp cheddar
cheese

INSTRUCTIONS

First Layer: Mix jello according to package directions. Add
well-drained pineapple. Pour into 9x13 dish. Chill until set.  Second
layer: Prepare dream whip according to package directions. Add  cream
cheese, and blend well. Spread over first layer; refrigerate.  Third
layer: Mix all ingredients in saucepan. Cook over medium heat  until
thick and bubbly. Cool, then spread over second layer.  Fourth layer:
Sprinkle evenly over the third layer. Cover entire  salad, and
refrigerate.  Note: This fits the oblong corning ware dish
perfectly...you know,  the one we make lasagna in. I think it's not
quite 9x13, but it works.  This is a whole lot easier than it
looks!!!!!! This is our standard  "Easter Dinner" recipe..... Posted to
EAT-L Digest 26 Jan 97 by  "Sharon H. Frye" <shfrye@PEN.K12.VA.US> on
Jan 26, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2201
Calories From Fat: 927
Total Fat: 104.1g
Cholesterol: 600.6mg
Sodium: 4514.6mg
Potassium: 840.7mg
Carbohydrates: 226.4g
Fiber: 5.2g
Sugar: 196.4g
Protein: 95.8g


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