Nadine Martin - 1990 |
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| ORANGE MOLDED JELL-O SALAD | ||||
| 1 | Can | Pineapple Crushed (20 oz.) | > | Drain well in sieve. Reserve juice to add to Jell-o.[1] |
| 2 | C | Boiling Water | > | Dissolve Jell-o in boiling water. Then add reserved Pineapple juice + ice. |
| 1 | box | Orange Jell-o (lg.) | ||
| 2 | C | Pineapple Juice + ice | ||
| When Jell-o is partially set (shaky) whip with mixer until frothy. | ||||
| 1 ½ | C | Cheddar Cheese (grated) | > | Combine with Jell-o, mix in well. |
| 1 ¼ | C | Lowfat Cottage Cheese | ||
| 1 | pt | Lowfat Cool Whip | ||
| Spray decorative mold with Pam. Add Jell-o. Refrigerate 3 or 4 hours. To unmold, dip in hot water for a minute or so, then invert on plate or tray. | ||||
| 1 | Can | Mandarin Orange Segments (11 oz.) | > | Drain Well and use as Garnish. |
| Cute for Halloween with Black olives added to garnish. | ||||
| 1. You may reserve juice and instead of adding a tray of ice to hot jell-o, use juice plus enough ice cubes to make 2 cups. add some water if necessary. | ||||