Title: Daffodil Salad
Categories: Salad
Yield: 12 Servings

1 pk Lemon gelatin
1 pk Lime gelatin
1 cn (small) crushed pineapple
1/2 c Diced celery
1/4 c Chopped nuts
1 pk (3-oz) cream cheese
1 tb Lemon juice
1/4 ts Salt
2 c Hot water

This salad is made in 2 layers, bottom green & top yellow. Dissolve lime
gelatin in 1 cup hot water, stir in 1 cup cold water & set aside to gel.
Dissolve lemon gelatin in 1 cup hot water. Drain pineapple & add water to
juice to make 1 cup liquid. Add this to lemon gelatin mixture & set aside
to cool. Into lime mixture gradually work in cream cheese until thoroughly
mixed. To this green layer add chopped nuts, diced celery & salt. Pour into
9x9-inch cake pan & refrigerate. To lemon mixture add lemon juice & crushed
pineapple. When lime mixture is firm, the lemon layer may be added.
Refrigerate until all is firm. Cut into squares & place on lettuce leaves.
For ease of removal from pan, grease bottom & sides lightly with salad oil
before adding gelatin.

MRS. D. E. MC LAURIE

From , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.