Friday, January 18, 2013

Two layer salad

1 (3 ounce) pkg. lemon jello dissolved in 1 c. boiling water
1 (8 ounce) pkg. Philadelphia cream cheese
1 (9 ounce) container cool whip
1 (3 ounce) pkg. lime jello
1 (15 ounce) can crushed pineapple, drained, save juice

Add cream cheese (room temperature) to hot lemon jello; stir until dissolved. When cool, add crushed pineapple and cool whip. Put in flat dish. (7 by 11 inch) and refrigerate until set. Dissolve lime jello with 1 cup hot water and pineapple juice, combined. Cool. Pour over first mixture and refrigerate!


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