Jellied Pineapple Cream Cheese Salad
|Lime gelatin||3 Ounce|
|Hot water||3 Cup (48 tbs)|
|Drained canned crushed pineapple||1 Cup (16 tbs) (Reserve Juice)|
|Chopped unpeeled cucumber||1⁄2 Cup (8 tbs)|
|Lemon gelatin||3 Ounce|
|Cream cheese||8 Ounce, softened|
Dissolve lime gelatin in 2 cups of hot water.
Chill until consistency of unbeaten egg whites.
Stir in pineapple and cucumber.
Rinse 9 x 5 x 2-inch loaf pan with cold water.
Pour in gelatin mixture.
Chill until almost firm.
Dissolve lemon gelatin in remaining hot water.
Measure pineapple juice; add cold water to make 1 cup of liquid.
Stir into lemon gelatin.
Add cream cheese and beat until mixture is smooth.
Pour on top of lime layers.
Chill until firm, about 3 hours.
If desired, garnish loaf with cream cheese.