| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Box (3 oz) lemon jello |
| 1 |
cn |
(16 oz) crushed pineapple (reserve juice) |
| 1 |
|
Envelope dream whip |
| 1 |
pk |
(8 oz) softened cream cheese |
| 3/4 |
c |
Sugar |
| 2 |
tb |
Flour |
| 1 |
tb |
Lemon juice |
| 2 |
|
Beaten egg yolks |
| 1 |
c |
Pineapple juice |
| 1 |
c |
Shredded sharp cheddar cheese |
INSTRUCTIONS
FIRST LAYER
SECOND LAYER
THIRD LAYER
FOURTH LAYER
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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