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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Pineapple Jello Salad Recipe

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This recipe for Pineapple Jello Salad is from The Godin/Lemieux/Wolfsbauer/Kingston Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
SMALL BOX RASPBERRY JELLO
SMALL BOX LEMON JELLO
1/2 C SMALL MARSHMALLOWS
SMALL BOX LIME JELLO
3 C BOILING WATER, DIVIDED
1 1/2 COLD WATER, DIVIDED
8 OUNCE CREAM CHEESE
½ CUP MAYO
1 SMALL CAN CRUSHED PINEAPPLES
Directions:
Directions:
TAKES 8 1/2 HOURS TO COMPLETE!
FIRST LAYER:
MIX RASPBERRY JELLO WITH 1 CUP BOILING WATER. WHEN JELLO DISSOLVED, ADD 3/4 C COLD WATER. LET GEL.

SECOND LAYER:
MIX LEMON JELLO WITH 1 C BOILING WATER. ADD MARSHMALLOWS AND CREAM CHEESE. COOK OVER MEDIUM TO LOW HEAT UNTIL THICKENED.
TAKE OFF STOVE. ADD MAYO AND CRUSHED PINEAPPLES. POUR OVER FIRST LAYER. LET GEL.

THIRD LAYER:
MIX LIME JELLO WITH 1 C BOILING WATER. WHEN JELLO DISSOLVED, ADD 3/4 C COLD WATER. POUR OVER SECOND LAYER.

REFRIGERATE UNTIL SET.

TAKES 8 ½ HOURS

 

 

 

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