Shamrock Salad

• 2 (5/8 ounce) packages sugar-free lime gelatin, divided
• 1 3/4 cups boiling water (for 1st pkg Jell-O)
• 1 1/4 cups boiling water (for 2nd pkg Jell-O)
• 6 ounces low-fat cream cheese, room temperature
• 1 tablespoon fresh lemon juice
• 1 (8 1/2 ounce) can crushed pineapple in juice, undrained
• 1/2 cup reduced-fat mayonnaise
• 1/2 cup pecans, chopped
• 1/2 cup celery, minced

1. Dissolve one package of Jell-O into 1-3/4 cups boiling water.
2. Pour into a shallow pan and chill until firm.
3. Cut into shamrocks with a cookie cutter.
4. Dissolve the second package of Jell-O into 1-1/4 cups boiling water; chill until partially thickened.
5. In a mixer, cream the cheese until smooth.
6. Add lemon juice, crushed pineapple with liquid and mayonnaise to the cheese mixture.
7. Combine thoroughly.
8. Fold cheese mixture into the partially thickened Jell-O.
9. Gently fold the chopped pecans and celery into the Jell-O mixture.
10. Turn into a 9-inch square pan and chill until firm.
11. At serving time, cut salad into 9 squares and arrange on lettuce leaf; top with gelatin shamrocks.

lime gelatin, boiling water, boiling water, lowfat cream cheese, lemon juice, pineapple, mayonnaise, pecans, celery

Taken from www.food.com/recipe/shamrock-salad-115449 (may not work)