Congealed Salad - cooking recipe

Ingredients

1 (3 oz.) lime jello
1 c. pineapple juice
1 c. cold water
1 (3 oz.) cream cheese
1 (No. 2) can crushed pineapple
1 c. chopped nuts
1 c. chopped celery

Preparation

Drain pineapple, heat juice to boiling. Pour over jello and stir until well dissolved.
Add cold water and cream cheese and beat with rotary beater until well blended.
Add pineapple, nuts and celery. Pour into molds or Pyrex dish.
Place in refrigerator until congealed.
Serve on lettuce topped with mayonnaise and maraschino cherry.