*This is a very old family recipe from my Dad's Illinois family!
2 boxes lemon Jell-O
1 can crushed pineapple, drained, reserve juice
1 package cream cheese, softened
1 cup heavy cream
2 boxes cherry Jell-O- regular, not dark cherry
1 can Bing cherries
Day
1- make 2 boxes lemon Jell-O, (using the drained pineapple juice as part of the
water amount), then add 1 can drained crushed pineapple and pour into a
9” X 13” pan and let it set up. Day 2-
mix by hand the 8 ounce package cream cheese with 1 cup heavy cream until
smooth and spread over lemon Jell-O. (IF
you like you can double the cream cheese filling) Day three cut cherries in half and place them
over the top of the cream cheese filling.
You may want to drain the cherries on a paper towel after cutting before
you place them on the cream cheese filling. Then make 2 packages cherry Jell-O, be sure it
is partially set up before putting on cream cheese mixture. Chill and serve on lettuce leaf as salad.
Serve 10-12
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