Christmas Salad
Yield
4 servingsPrep
10 minCook
15 minReady
4 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
jello
lime |
|
| 2 | cups |
pineapple juice
|
|
| 1 | package |
cream cheese
small |
|
| 1 | cup |
pecans
chopped |
|
| 1 | cup |
water
boiling |
|
| 12 | large |
marshmallows
|
*
|
| 1 ½ | tablespoons |
salad dressing
|
|
| 1 | package |
jello
lemon |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
jello
lime |
|
| 473 | ml |
pineapple juice
|
|
| 1 | package |
cream cheese
small |
|
| 237 | ml |
pecans
chopped |
|
| 237 | ml |
water
boiling |
|
| 12 | large |
marshmallows
|
*
|
| 23 | ml |
salad dressing
|
|
| 1 | package |
jello
lemon |
|
Directions
Prepare lime jello with boiling water and 1 cup pineapple juice.
Pour into square Pyrex dish, 10x10 inches.
Refrigerate 3 to 4 hrs. until firm.
Combine lemon jello, remaining cup of pineapple juice and marshmallows.
Heat until melted and dissolved, cool.
Add remaining ingredients, mix well.
Pour over lime jello and refrigerate.
