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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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My family enjoys this lovely layered salad in the summer with grilled hamburgers. Although I haven't used the recipe long, it's quickly become a favorite. A good friend shared it with me, and every time I make it, I think of her. -Susan Kirby, Tipton, Indiana Ingredients:
1 can (20 ounces) crushed pineapple |
1 package (6 ounces) lemon gelatin |
3 cups boiling water |
1 package (8 ounces) cream cheese, softened |
1 carton (16 ounces) frozen whipped topping, thawed |
3/4 cup sugar |
3 tablespoons lemon juice |
3 tablespoons water |
2 tablespoons king arthur unbleached all-purpose flour |
2 egg yolks, lightly beaten |
Directions:
1. Drain pineapple, reserving juice. Dissolve gelatin in water; add pineapple. Pour into a 13-in. x 9-in. dish; chill until almost set, about 45 minutes.
2. In a bowl, beat cream cheese and whipped topping until smooth. Carefully spread over gelatin; chill for 30 minutes. Meanwhile, in a saucepan over medium heat, combine sugar, lemon juice, water, flour, egg yolks and reserved pineapple juice; bring to a boil, stirring constantly. Cook 1 minute or until thickened. Cool. Carefully spread over cream cheese layer. Chill for at least 1 hour. Yield: 12-16 servings.
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