Pineapple cheese salad

Yield: 1 servings

Measure Ingredient
1 pack Lemon jello (small)
1 pack Lime jello (small)
2 cups Hot water
1 can Crushed pineapple (No.1 can)
1 large Package of Philadelphia
Cream cheese
1 carton Cool Whip (small)
1½ cup Sugar
4 tablespoons Flour
4 Eggs
2 cups Pineapple juice

First layer...Mix jello and water, when partially jellied add pineapple not drained. Put in 13x9x2 inch pan. Refrigerate until jelled. Second layer...Mix cream cheese and Cool Whip until fluffy.

Spread over set Jello. Third layer...Mix flour and sugar together.

Add eggs, beat after each addition. Add pineapple juice. Cook until thick. Let cool. Spread over 1st and 2nd layer. Refrigerate. Randy Rigg

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