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Title: Ice Cream Salad Categories: Appetizers, Salads, Fruits Yield: 12 Servings 1 6 oz. package lemon gelatin 1 c Hot water 1 20 oz. can crushed pineapple -drained 1 c Reserved pineapple juice 1 8 oz. package softened cream -cheese 1 qt Softened vanilla ice cream 1 10 oz. jar maraschino -cherries, drained & halved 1/2 c Chopped pecans Dissolve gelatin in hot water. Drain pineapple, reserving juice and fruit. Combine one cup juice and cream cheese in a large bowl. Add gelatin mixture and ice cream; mix thoroughly. Fold in reserved pineapple, cherry halves, and pecans. Pour into a nine by thirteen inch pan and freeze. Cut into squares and serve. Yield: 12 to 16 Prep Time: 20 minutes Freezing Time: 6 hours. Typed in MMFormat by cjhartlin@msn.com Source: Atlanta Cooknotes. Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" |