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
- Dissolve one package of Jell-O into 1-3/4 cups boiling water.
- Pour into a shallow pan and chill until firm.
- Cut into shamrocks with a cookie cutter.
- Dissolve the second package of Jell-O into 1-1/4 cups boiling water; chill until partially thickened.
- In a mixer, cream the cheese until smooth.
- Add lemon juice, crushed pineapple with liquid and mayonnaise to the cheese mixture.
- Combine thoroughly.
- Fold cheese mixture into the partially thickened Jell-O.
- Gently fold the chopped pecans and celery into the Jell-O mixture.
- Turn into a 9-inch square pan and chill until firm.
- 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)