Rebekah's pineapple salad

1 Servings

Ingredients

Quantity Ingredient
1 Box (3 oz) lemon jello
1 can (16 oz) crushed pineapple (reserve juice)
1 Envelope dream whip
1 pack (8 oz) softened cream cheese
¾ cup Sugar
2 tablespoons Flour
1 tablespoon Lemon juice
2 Beaten egg yolks
1 cup Pineapple juice
1 cup Shredded sharp cheddar cheese

Directions

FIRST LAYER

SECOND LAYER

THIRD LAYER

FOURTH LAYER

First Layer: Mix jello according to package directions. Add well-drained pineapple. Pour into 9x13 dish. Chill until set.

Second layer: Prepare dream whip according to package directions. Add cream cheese, and blend well. Spread over first layer; refrigerate.

Third layer: Mix all ingredients in saucepan. Cook over medium heat until thick and bubbly. Cool, then spread over second layer.

Fourth layer: Sprinkle evenly over the third layer. Cover entire salad, and refrigerate.

Note: This fits the oblong corning ware dish perfectly...you know, the one we make lasagna in. I think it's not quite 9x13, but it works.

This is a whole lot easier than it looks!!!!!! This is our standard "Easter Dinner" recipe.....

Posted to EAT-L Digest 26 Jan 97 by "Sharon H. Frye" <shfrye@...> on Jan 26, 1997.

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