Favorite Congealed Salad - cooking recipe

Ingredients

2 (3 oz.) boxes jello (strawberry or concord grape)
1 (20 oz.) can Dole pineapple, crushed
1 c. chopped nuts
1 (8 oz.) cream cheese
1 1/2 oz. Dream Whip
3/4 c. sugar
2 Tbsp. flour
2 eggs, beaten
2 Tbsp. lemon juice

Preparation

Mix jello to package directions but cut down to 3/4 cup cold water
per package. Congeal jello in 3 quart oblong Pyrex dish
(9 x
13-inch)
until
soft\tstage.\tDrain
pineapple. Reserve juice.
Mix
pineapple
with
jello
and sprinkle with chopped nuts.
Congeal
until
firm.
Soften
cream cheese and add to prepared
Dream
Whip.
Blend well.
Spread over jello mixture and chill several hours.
Cook until thick the pineapple juice, sugar,
flour,
2
eggs (drain in tea strainer for best results) and
lemon juice.
Stir constantly on low until thick.
Remove from
heat, stirring occasionally, until cold. Spread over cream cheese mixture.