Irish Flag Salad
 
  1st Layer:
 
2   3 ounce packages lime Jello
2 cup  boiling water
2 cup  cold water
 
  dissolve the Jello in the boiling water, stir in the cold water. Pour into a
  14x10x2quot pan or dish. Chill until partially set.
 
  2nd Layer:
 
1   3 ounce package lemon Jello
1 cup  boiling water
1/2 cup  miniature marshmallows
1 cup  pineapple juice
1   8 ounce package cream cheese, softened
1 small  can crushed pineapple, drained well
1 cup  whipped cream
1 cup  good quality mayonnaise
 
Dissolve the Jello in 1 cup of hot water in the top of a double boiler. Add the 
marshmallows and stir until they melt. Remove from heat and add 1 cup of 
pineapple juice and softened cream cheese. Beat together with a spoon. Stir in 
drained pineapple. Cool slightly. Fold in the mayonnaise then the whipped 
cream. Chill mixture. Pour over the partially set lime layer. Chill. 
 
  3rd Layer:
 
2   3 ounce packages orange Jello
2 cup  boiling water
2 cup  cold water
 
Garnish: 
 
Whipped cream 
Green pistachio nuts (in red shells) 
 
Dissolve orange Jello in the hot water, add the cold water. Chill. Pour over 
the congealed lemon/cream cheese mixture layer. Chill until the top layer is 
congealed. Slice into squares and serve on lettuce leaves. Garnish with whipped 
cream and shelled, red shell pistachio nuts. Makes about 24 servings. 
 
Can be made the day before serving. 
 
 
 
(ID: 79372) Mirror: rec.food.recipes: Mon, Feb 17, 2003


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