Recipe: Layered Jello Salad

LAYERED JELLO SALAD 1

1/2 cup boiling water
1 (8 oz) can crushed pineapple, reserve liquid
1 (3 oz) pkg. lime Jello

Drain juice from pineapple and add water to make 1 cup. Boil water and juice; add Jello and pineapple. Refrigerate until set.

2ND LAYER:
20 marshmallows
16 oz. cream cheese
1/2 pt. whipping cream

Melt marshmallows and cream cheese together, cool. Whip cream and fold marshmallows and cream cheese into whipped cream. Pour on congealed first layer. Refrigerate until set.

3RD LAYER:
2 cups water
1 (3 oz) pkg. cherry Jello
1/2 cup chopped nuts
1/2 cup chopped celery

Boil water. Add Jello, nuts and celery. Pour on second layer. Refrigerate until set.

LAYERED JELLO SALAD 2

3 oz. lime Jello
3 oz. lemon Jello
8 oz. Philadelphia cream cheese, softened
3 oz. Red Jello (Christmas) or 3 oz. orange Jello (Easter)

Use 6 x 10 inch glass dish. Dissolve lime Jello in 1 1/2 cup hot water; let set. Dissolve lemon Jello in 1 cup hot water. Cream the cream cheese and add slowly to the lemon Jello; let set. Dissolve the red Jello in 1 1/2 cups hot water. Pour over the other layer and let it set.

Happy Holiday Cooking!