Shamrock Salad - cooking recipe

Ingredients

2 (5/8 ounce) packages sugar-free lime gelatin, divided
1 3/4 cups boiling water (for 1st pkg Jell-O)
1 1/4 cups boiling water (for 2nd pkg Jell-O)
6 ounces low-fat cream cheese, room temperature
1 tablespoon fresh lemon juice
1 (8 1/2 ounce) can crushed pineapple in juice, undrained
1/2 cup reduced-fat mayonnaise
1/2 cup pecans, chopped
1/2 cup celery, minced

Preparation

Dissolve one package of Jell-O into 1-3/4 cups boiling water.
Pour into a shallow pan and chill until firm.
Cut into shamrocks with a cookie cutter.
Dissolve the second package of Jell-O into 1-1/4 cups boiling water; chill until partially thickened.
In a mixer, cream the cheese until smooth.
Add lemon juice, crushed pineapple with liquid and mayonnaise to the cheese mixture.
Combine thoroughly.
Fold cheese mixture into the partially thickened Jell-O.
Gently fold the chopped pecans and celery into the Jell-O mixture.
Turn into a 9-inch square pan and chill until firm.
At serving time, cut salad into 9 squares and arrange on lettuce leaf; top with gelatin shamrocks.