Ice cream salad
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 6 oz. package lemon gelatin | |
| 1 | cup | Hot water |
| 1 | 20 oz. can crushed pineapple drained | |
| 1 | cup | Reserved pineapple juice |
| 1 | 8 oz. package softened cream cheese | |
| 1 | quart | Softened vanilla ice cream |
| 1 | 10 oz. jar maraschino cherries, drained & halved | |
| ½ | cup | Chopped pecans |
Directions
Dissolve gelatin in hot water. Drain pineapple, reserving juice and fruit.
Combine one cup juice and cream cheese in a large bowl. Add gelatin mixture and ice cream; mix thoroughly. Fold in reserved pineapple, cherry halves, and pecans. Pour into a nine by thirteen inch pan and freeze. Cut into squares and serve. Yield: 12 to 16 Prep Time: 20 minutes Freezing Time: 6 hours. Typed in MMFormat by cjhartlin@... Source: Atlanta Cooknotes.
Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" <cjhartlin@...> on Feb 14, 1999