Yield: 12 Servings
Measure | Ingredient |
---|---|
1 pack | Lemon gelatin |
1 pack | Lime gelatin |
1 can | (small) crushed pineapple |
½ cup | Diced celery |
¼ cup | Chopped nuts |
1 pack | (3-oz) cream cheese |
1 tablespoon | Lemon juice |
¼ teaspoon | Salt |
2 cups | Hot water |
This salad is made in 2 layers, bottom green & top yellow. Dissolve lime gelatin in 1 cup hot water, stir in 1 cup cold water & set aside to gel.
Dissolve lemon gelatin in 1 cup hot water. Drain pineapple & add water to juice to make 1 cup liquid. Add this to lemon gelatin mixture & set aside to cool. Into lime mixture gradually work in cream cheese until thoroughly mixed. To this green layer add chopped nuts, diced celery & salt. Pour into 9x9-inch cake pan & refrigerate. To lemon mixture add lemon juice & crushed pineapple. When lime mixture is firm, the lemon layer may be added.
Refrigerate until all is firm. Cut into squares & place on lettuce leaves.
For ease of removal from pan, grease bottom & sides lightly with salad oil before adding gelatin.
MRS. D. E. MC LAURIE
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .