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Ginny Dunand’s Triple Good Salad Recipe

December 19th, 2013 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1st Layer

  2. 2 (4 ounce)packageslime Jell-O gelatin
  3. 1 1/2cupsboiling water
  4. 1cupice cubes
  5. 1 (20 ounce)cancrushed pineapple(drain and retain the liquid)
  6. 1cup coarsely choppednuts
  7. 2nd layer

  8. 1/2pintheavy whipping cream
  9. 1 (8 ounce)packagecream cheese
  10. 3rd layer

  11. 1cupsugar
  12. 1cup reservedpineapple juice(add water if needed)
  13. 1tablespoonlemon juice
  14. 3tablespoonsflour
  15. 3eggs, beaten

DIRECTIONS

  1. STIR 1-1/2 cups of the boiling water into lime Jell-O in medium bowl at least 2 minute until completely dissolved.
  2. Add 1 cup of the ice cubes; stir until ice is completely melted.
  3. Pour into 13×9-inch dish.
  4. Refrigerate 20 minute or until gelatin is set but not firm.
  5. Stir in crushed pineapple and pecans.
  6. Refrigerate until firm.
  7. Using cold beaters and mixing bowl, whip together the whipping cream and cream cheese until fluffy.
  8. Spread on top of Jell-O.
  9. Chill until firm.
  10. Mix together in top of double boiler, sugar, reserved pineapple juice, lemon juice, flour and eggs.
  11. Cook until thick.
  12. Let cool, the spread on top of other layers.

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