Rosy Wreathed Honeydew
|Canned pineapple slices||20 1⁄2 Ounce (1 Can)|
|Canned fruit cocktail||16 Ounce (1 Can)|
|Raspberry flavored gelatin||3 Ounce (1 Package)|
|Lemon juice||3 Tablespoon|
|Cream cheese||3 Ounce (1 Package)|
|Finely chopped walnuts||1⁄4 Cup (4 tbs)|
Drain pineapple and fruit cocktail, reserving syrups.
Add enough water to combined syrups to make 2 cups.
Heat 1/2 cup syrup mixture to boiling; add to gelatin and stir till gelatin is dissolved.
Stir in remaining syrup mixture and lemon juice; chill gelatin mixture till partially set.
Fold in drained fruit cocktail.
Form cream cheese into 8 balls; roll each in finely chopped nuts.
Place 1 cheese ball in bottom of each of eight 1/2-cup molds.
Carefully pour partially set gelatin over cheese balls in molds.
Chill till firm.
Place Honeydew Bowl in center of large lettuce-lined platter.
Arrange 8 pineapple slices on platter around Honeydew Bowl.
Unmold individual raspberry molds on pineapple slices.
Pass mayonnaise, if desired.