Yield: 1 Servings
|1 large||Box of Lime Jello|
|1 pack||(8 oz) of Cream Cheese|
|1 can||(18 oz) crushed pineapple|
|½ cup||Nuts; (she uses pecans, chopped small)|
|Maraschino cherries; (optional)|
I have a jello salad that's very similar to Vergie's. Actually it was hers that reminded me of it being close in similarity. My Mother had run across this recipe in the Jello recipe book printed by Jello company about 20 or more years ago. It's always a Christmas favorite that's served at Mom's house each year with very little left over. She calls it pistachio pudding but strangest thing..it doesn't have anything pistachio in it..strange...but nonetheless still tasty.
She drains the pineapple, reserving the liquid, then puts dry jello into a blender. Using the reserved pineapple juice, she adds hot water to it to make 1 cup. Then she cuts up the softened cream cheese into little squares and blends all this together. Adds the spices, and the nuts. Mixes this a few whirls in the blender. Then she adds the pineapple which fills the blender to the top and whirls it once or twice to mix all together and pours in a dish and puts in the refrigerator and lets it almost set (probably about 45 minutes) and then she puts the maraschino cherries around on the top for decoration and gently pushes them into the jello to get them to seat pretty.
I've fixed this myself a few times, but seems Mama's always better than mine even though I did the same thing she did. I guess it's Mama's added touch of love that makes it better. I have added coconut in some of mine, not much, about ½ cup or less.
This comes out to be a light green salad but I don't see why you couldn't add a drop or two of green coloring to make it darker.
Posted to TNT Recipes Digest by "Cynthia" <babycakes@...> on Mar 6, 1998