Recipe: Ice Cream Salad

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Categories: Appetizers, Salads, Fruits

Yield: 12 Servings

      1    6 oz. package lemon gelatin
      1 c  Hot water
      1    20 oz. can crushed pineapple
           -- drained
      1 c  Reserved pineapple juice
      1    8 oz. package softened cream
           -- cheese
      1 qt Softened vanilla ice cream
      1    10 oz. jar maraschino
           -- cherries, drained &
           -- halved

1/2 c Chopped pecans

Dissolve gelatin in hot water. Drain pineapple, reserving juice and fruit. Combine one cup juice and cream cheese in a large bowl. Add gelatin mixture and ice cream; mix thoroughly. Fold in reserved pineapple, cherry halves, and pecans. Pour into a nine by thirteen inch pan and freeze. Cut into squares and serve. Yield: 12 to 16 Prep Time: 20 minutes Freezing Time: 6 hours. Typed in MMFormat by cjhartlin@msn.com Source: Atlanta Cooknotes.

Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Feb 14, 1999

God's artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece

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