Recipe - Daffodil Salad

1 pack Lemon gelatin
1 pack Lime gelatin
1 cn (small) crushed pineapple
One half cup Diced celery
One fourth cup Chopped nuts
1 pack (3oz) cream cheese
1 tablespoon Lemon juice
One fourth teaspoon Salt
2 cup Hot water

This salad is made in 2 layers, bottom green & top yellow. Dissolve lime
gelatin in 1 cup hot water, stir in 1 cup cold water & set aside to gel.
Dissolve lemon gelatin in 1 cup hot water. Drain pineapple & add water to
juice to make 1 cup liquid. Add this to lemon gelatin mixture & set aside
to cool. Into lime mixture gradually work in cream cheese until thoroughly
mixed. To this green layer add chopped nuts, minced celery & salt. Pour into
9x9inch cake pan & refrigerate. To lemon mixture add lemon juice & crushed
pineapple. When lime mixture is firm, the lemon layer may be added.
Refrigerate until all is firm. Cut into squares & place on lettuce leaves.
For ease of removal from pan, grease bottom & sides lightly with salad oil
before adding gelatin.

MRS. D. E. MC LAURIE

From Simply Southern, the Desoto School Mothers' Assn, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.