Grapefruit Salad Mold
|Cream cheese||3 Ounce|
|Unflavored gelatin||2 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Canned grapefruit juice||3 1⁄2 Cup (56 tbs) (Divided)|
|Grapefruit sections||3 Cup (48 tbs) (Divided)|
|Diced pimiento||1⁄2 Cup (8 tbs)|
Form cream cheese into 8 small balls; chill.
Mix together gelatin, sugar and salt in saucepan.
Add 1 cup of the grape- fruit juice.
Place over medium heat, stirring occasionally, until gelatin is thoroughly dissolved.
Remove from heat; add remaining 2 1/2 cups grapefruit juice.
Arrange a few of the grapefruit sections, cream cheese balls and pieces of pimiento in a 5-cup ring mold to make attractive design.
Spoon in a little of the chilled gelatin and chill until almost firm.
Chill remaining gelatin until the consistency of unbeaten egg white.
Fold in1 1/2 cups grapefruit sections and remain- ing pimiento.
Spoon into mold; chill until firm.
Unmold and fill center with salad greens, remaining grapefruit sections and cream cheese balls.