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)

1. Put
2. jello
3. in
4. a
5. large bowl and add 2 cups of boiling water; stir to dissolve gelatin.
6. Cool to room temperature and add
7. cream cheese
8. (softened)
9. with the pineapple juice until there are no lumps.
10. Then add the Ricotta cheese also softened with
11. pineapple juice.
12. If not enough pineapple juice to make up 2 cups, use water and add to mixture in the bowl.
13. Allow to cool in refrigerator until the mixture begins to thicken, then stir in the crushed pineapple.
14. 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)