Daffodil Salad - cooking recipe

Ingredients

1 small lime jello
1 small lemon jello
1 (3 oz.) cream cheese
1/2 c. chopped celery
1 small can crushed pineapple

Preparation

Mix lime jello as directed on box.
Let cool, then mix cream cheese in jello.
Add chopped celery to mixture and put in 9 x 9-inch pan and congeal.
Mix lemon jello with 1 cup hot water. Drain pineapple and put juice in 1 cup measuring cup and finish filling with water.
Add to lemon jello and add crushed pineapple. When lime jello is set, pour lemon jello on top.
When this is congealed, serve on lettuce leaf.