Grapefruit salad

Yield: 3 servings

Measure Ingredient
2 9oz cans Grapefruit sections
2 packs Lemon Jello
8 ounces Cream cheese
2 tablespoons Milk
½ cup Nuts, chopped
Maraschino cherries, halved

Drain grapefruit, add water to juice to make 3½ cups. Heat half of juice to a boil and add Jello, then add remaining liquid. In an 8 x 8 inch pan arrange half the sections and pour half the Jello mixture over it. Chill until firm. Soften cheese with milk, add nuts and mix well. Spread this over the Jello and chill again. Arrange remaining sections on next layer, pour on remaining Jello and chill. Decorate with cherries. Randy Rigg

Submitted By RANDY RIGG On 05-21-95

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