| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
pk |
(3 oz) lemon jello |
| 2 |
pk |
(8 oz) cream cheese |
| 1/2 |
pt |
Whipped cream |
| 1 |
cn |
(large) crushed pineapple |
| 1 |
c |
Crushed nuts |
INSTRUCTIONS
Drain the pineapple and reserve juice; add enough water to the juice to
make 2 cups. Heat the liquid to a boil and add jello, mix until dissolved.
Chill until thick as syrup. Mash cream cheese and add to jello mixture. Mix
well (I use a mixer). Add whipped cream and nuts, mix well. Pour into a 9x
12 dish and chill well.
Note: the above recipe works very well with non-fat cream cheese nad
non-fat whipped cream.
Posted to EAT-L Digest by Sue Plumley <splumley@CITYNET.NET> on Dec 18,
1997
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