Recipe - Rebekahs Pineapple Salad

FIRST LAYER
1 Box (3 oz) lemon jello
1 cn (16 oz) crushed pineapple
(reserve juice)

SECOND LAYER
1 Envelope dream whip
1 pack (8 oz) softened cream cheese

THIRD LAYER
Three fourths cup Sugar
2 tablespoon Flour
1 tablespoon Lemon juice
2 Beaten egg yolks
1 cup Pineapple juice

FOURTH LAYER
1 cup Shredded sharp cheddar
cheese

First Layer: Mix jello according to package directions. Add welldrained
pineapple. Pour into 9x13 dish. Chill until set.

Second layer: Prepare dream whip according to package directions. Add cream
cheese, and blend well. Spread over first layer; refrigerate.

Third layer: Mix all ingredients in saucepan. Cook over medium heat until
thick and bubbly. Cool, then spread over second layer.

Fourth layer: Sprinkle evenly over the third layer. Cover entire salad, and
refrigerate.

Note: This fits the oblong corning ware dish perfectly...you know, the one
we make lasagna in. I think it's not quite 9x13, but it works.

This is a whole lot easier than it looks!!!!!! This is our standard "Easter
Dinner" recipe.....
Posted to EATL Digest 26 Jan 97 by "Sharon H. Frye" shfrye@PEN.K12.VA.US
on Jan 26, 1997.