Here is the recipe for the lemon/pineapple salad served by the Buds and Blossoms:
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1 pkg. (8oz) cream cheese (softened) |
1 pkg. (6 oz) lemon Jello |
3 c. boiling water |
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1 can (20 oz) crushed pineapple |
3/4 c. sugar |
3 tbsp lemon juice |
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1 carton (16 oz) whipped topping |
3 tbsp water |
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2 tbsp flour |
2 egg yolks, slightly beaten |
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Drain pineapple, reserving juice. Dissolve Jell-O in water. Add pineapple. Pour into 13” x 9” x 2” dish. Chill till set. In mixing bowl, beat cream cheese and whipped topping till smooth. Carefully spread over Jell-O. Chill at least 30 min. Meanwhile in saucepan heat over medium-high heat the sugar, lemon juice, water, flour, egg yolks and reserved pineapple juice. Bring to a boil, stirring constantly. Cook 1 min. or till thick. Cool. Carefully spread over cream cheese layer. Chill for at least 1 hr. (12-16 servings).
Donna Leighter
Buds & Blossoms Square Dance Club