Carrot-Pineapple Salad

1 pkg. orange jello
1 pkg. lemon jello
1 c. finely grated carrot
4 to 5 pineapple rings, cut in bits
3 oz. cream cheese
2 Tbsp. mayonnaise
2 Tbsp. cream or milk

Dissolve jello in 1 ½ cups boiling water; add 2 cups cold water (part of it may be ice cubes) to jello. Add grated carrot and pineapple bits. For summer, 1/2 cup strawberries (fresh, sliced) and 2 to 3 tablespoons coconut may be added. For a less sweet dessert, add 2 tablespoons lemon juice. Pour jello into square 8 x 9-inch pan to chill. Cut into squares to serve. Place on lettuce leaf and top with dressing. For dressing: Allow cheese to soften at room temperature, add mayonnaise and cream or milk. Beat until smooth.

Return to:
Past Recipes
Recipes
Sweet Dreams Homepage