Heavenly Salad
- 1 (3 oz.) pkg. lemon jello
- 1 (3 oz.) pkg. lime jello
- 1 (15 oz.) carton Ricotta cheese (room temperature)
- 1 large pkg. cream cheese (room temperature)
- 1 (30 oz.) can crushed pineapple, drained (reserve and measure liquid)
- 4 c. liquid (2 c. water plus 2 c. pineapple juice)
- Put
- jello
- in
- a
- large bowl and add 2 cups of boiling water; stir to dissolve gelatin.
- Cool to room temperature and add
- cream cheese
- (softened)
- with the pineapple juice until there are no lumps.
- Then add the Ricotta cheese also softened with
- pineapple juice.
- If not enough pineapple juice to make up 2 cups, use water and add to mixture in the bowl.
- Allow to cool in refrigerator until the mixture begins to thicken, then stir in the crushed pineapple.
- Pour in a 10 x 13 x 2-inch pan or dish and refrigerate 4 to 6 hours.
lemon jello, lime jello, ricotta cheese, cream cheese, pineapple, liquid
Taken from www.cookbooks.com/Recipe-Details.aspx?id=545174 (may not work)