| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
All newly t, Salads |
9 |
Servings |
INGREDIENTS
| 3 |
c |
Boiling water |
| 1 |
pk |
(4 serv) red jello |
| 1 |
pk |
(4 serv) lemon jello |
| 1 |
pk |
(4 serv) lime jello |
| 1 1/2 |
c |
Cold water |
| 1 |
pk |
(8 oz.) cream cheese; softened |
| 1 |
cn |
(8 oz.) crushed pineapple in juice, undrained |
| 1 |
c |
Whipped topping; thawed |
| 1/2 |
c |
Mayonnaise |
INSTRUCTIONS
Stir 1 cup boiling water into each flavor of gelatin in separate medium
bowls at least 2 minutes until completely dissolved. Stir 3/4 cup of the
cold water into red gelatin. Pour into 9 inch square pan. Refrigerate about
45 minutes or until set but not firm (gelatin should stick to finger when
touched and should mound).
Meanwhile, stir lemon gelatin gradually into cream cheese in large bowl
with wire whisk until smooth. Stir in pineapple with juice. Refrigerate
about 45 minutes or until slightly thickened (consistency of unbeaten egg
whites). Stir in whipped topping and mayonnaise. Spoon over red gelatin
layer in pan. Refrigerate about 30 minutes or until set but not firm
(gelatin should stick to finger when touched and should mound).
Meanwhile, stir remaining 3/4 cup cold water into lime gelatin. Refrigerate
about 30 minutes or until slightly thickened (consistency of unbeaten egg
whites). Spoon over lemon gelatin mixture in pan.
Refrigerate 4 hours or until firm. Unmold. Cut into squares. Garnish as
desired. Makes 9 servings.
Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #753 by
L979@aol.com on Aug 21, 1997
A Message from our Provider:
“Better to face the truth now, than after death”