| This recipe is liked by 0 person(s). |
Under the Sea Salad
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: Durham Coffee Break
| 1 pkg | lime jello, (85 g) |
| 1 pkg | lemon jello, (85 g) |
| 1 can | pineapple, crushed, (540 ml) |
| 2 c. | boiling water |
| 1 pkg | cream cheese, (250 g), softened |
| 1 pkg | dessert whipped topping |
| 1/2 c. | milk |
| 1/2 tsp. | vanilla |
Mix boiling water with the two jello packages. Use the juice from the pineapple can, plus added juice or water to make up 2 c. for the cold liquids for the jello. Mix in. Scoop out 1 1/3 c. of the liquid jello and set out on the counter. Put the drained crushed pineapple into the jello bowl with 2 2/3 c. of liquid jello, then place jello into the fridge to chill. When jello is solid in the fridge, mix up the dessrt whipped topping package, with milk and vanilla. When whipped up, add softened cream cheese, and mix up. Pour in reserved liquid jello, and mix in. Then pour over solid jello and chill. Enjoy!
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe