| | Directions | | Prepare strawberry Jell-O as directed (except use only 1 C. of cold water). When Jell-O is well blended, pour in pineapple juice and all. Mix well and pour into 12x9 inch glass casserole dish. Chill until firm. Next layer will be the lemon. Mix lemon Jell-O with 2 C. boil water, add cream cheese, and stir until all the cream cheese is dissolved. Pour over strawberry layer, chill until firm. Next dissolve lime Jell-O with 2 C. hot water, add only 1 C. cold water and fruit cocktail, juice and all. Pour this layer over other two and best if chilled overnight. For topping, mix all ingredients well. Serve Jell-O in squares with a dollop of topping. For the 4th of July, you can use blueberry Jell-O and a large can of blueberries in syrup instead of lime mixture. This makes a beautiful red, white and blue salad. |
|
|
| Ingredients | | - |  | SALAD |
| - | | 1 package strawberry Jell-O (large pkg) |
| - | | 1 package lemon Jell-O (large pkg) |
| - | | 1 package lime Jell-O (large pkg) |
| - | | 1 can crushed pineapple (large can) |
| - | | 1 package cream cheese, softened (8 oz pkg) |
| - | | 1 can fruit cocktail (large can) |
| - | | Topping |
| - | | 1 carton Cool-Whip (thawed) (9 ounce carton) |
| - | | 1/2 cup Mayonnaise |
| - | | 1 cup miniature marshmallows |
| |
| |
