Recipe: Blarney Stone Salad (layered lemon and lime jello, 1960's)

BLARNEY STONE SALAD

1 (3 ounce) package lime gelatin
1 cup boiling water
1/2 cup cold water
1 (9 ounce) can crushed pineapple
1 (3 ounce) package lemon gelatin
1 cup boiling water
1/2 cup cold water
1 cup whipped cream
1 (3 ounce) package cream cheese
Chopped nuts (optional, for topping)

Dissolve lime gelatin in 1 cup boiling water. Add 1/2 cup cold water and juice from crushed pineapple (reserve pineapple). Place in 7 1/2 by 12 inch pan. Refrigerate set.

Mix lemon gelatin, 1 cup boiling water and 1/2 cup cold water. Let lemon gelatin cool till slightly thick.

Mix cream cheese with whipped cream; fold in pineapple. Fold slightly thickened lemon gelatin and cream cheese mixture together, blending until smooth. Pour over lime layer. Refrigerate to set.

If desired, top with chopped nuts. Cut into squares.

Source: Open Line Bulletin, 1969

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Hi Karen,

I don't know if this is similar to the recipe you're looking for - hopefully someone will have the cookbook and will share the exact recipe.

Happy Holiday Cooking,

Betsy