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Pineapple Top Layers With Cream Cheese And Mayonnaise

Salad.Carnival's picture
  Lime gelatin 3 Ounce (1 Package)
  Boiling water 1 Cup (16 tbs)
  Canned pineapple chunks 13 1⁄2 Ounce (1 Can)
  Lemon juice 2 Tablespoon
  Lemon gelatin 3 Ounce (1 Package)
  Cream cheese 6 Ounce, softened (2 Package)
  Mayonnaise/Salad dressing 1⁄3 Cup (5.33 tbs)
  Raspberry gelatin 3 Ounce (1 Package)
  Bananas 2 Medium, peeled and sliced

Dissolve lime-flavored gelatin in the first 1 cup boiling water.
Drain pineapple, reserving syrup.
Add lemon juice and enough water to syrup to make 1 cup; stir into gelatin mixture.
Chill till partially set.
Fold in pineapple chunks.
Pour into one 10 1/2-cup mold.
Chill till almost firm.
Dissolve lemon-flavored gelatin in the second 1 cup boiling water.
Chill till partially set.
Whip gelatin mixture till light and the consistency of whipped cream.
Beat cream cheese and mayonnaise together till smooth.
Gradually fold whipped gelatin into cheese mixture.
Pour over first layer.
Chill lemon layer till almost firm.
Dissolve raspberry-flavored gelatin in the third 1 cup boiling water.
Stir 1 cup cold water into gelatin mixture.
Chill till partially set.
Arrange banana slices over almost firm lemon layer; pour gelatin over.
Chill till firm.

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