Amish Christmas Salad
Makes 12-15 servings
Prep Time: 20 minutes
Chilling Time: 7-8 hours, total
Layer 1:
4 cups boiling water
2 3.4-oz. pkgs. lime gelatin
15-oz. can crushed pineapple, drained but with juice reserved
Layer 2:
2 envelopes Dream Whip topping mix
8-oz. pkg. cream cheese, softened to room temperature
Layer 3:
1½ cups pineapple juice
1 cup sugar
3 egg yolks
3 Tbsp. flour
pinch of salt
lettuce leaves
1. To make the first layer, bring water to boil in medium-sized saucepan.
2. Stir gelatin into boiling water.
3. Place saucepan containing dissolved gelatin in refrigerator. Allow to chill until just starting to set.
4. Drain crushed pineapple, saving juice.
5. Stir drained pineapple into chilled, partially-set gelatin.
6. Pour mixture into 9" × 13" pan. Cover and return to fridge until stiff.
7. To make the second layer, mix whipped topping according to package directions.
8. Add cream cheese in chunks to whipped topping, stirring until smooth.
9. When gelatin is firm, spread layer of whipped topping/cream cheese mixture on top.
10. Cover and return gelatin to fridge so second layer can firm up.
11. For the third layer, add water to reserved pineapple juice so it equals 1½ cups.
12. Separate the eggs. (Save whites for another use.)
13. Combine pineapple juice, sugar, egg yolks, flour, and salt in medium saucepan. Cook over medium heat, stirring constantly, until thickened.
14. When first two layers of salad are firm, spread third layer on top.
15. Refrigerate 2-3 hours, or until all 3 layers are firm, before serving.
16. Cut into squares. Place lettuce leaves on individual salad plates. Top each with a square of Christmas Salad.
_._,_._,_
Makes 12-15 servings
Prep Time: 20 minutes
Chilling Time: 7-8 hours, total
Layer 1:
4 cups boiling water
2 3.4-oz. pkgs. lime gelatin
15-oz. can crushed pineapple, drained but with juice reserved
Layer 2:
2 envelopes Dream Whip topping mix
8-oz. pkg. cream cheese, softened to room temperature
Layer 3:
1½ cups pineapple juice
1 cup sugar
3 egg yolks
3 Tbsp. flour
pinch of salt
lettuce leaves
1. To make the first layer, bring water to boil in medium-sized saucepan.
2. Stir gelatin into boiling water.
3. Place saucepan containing dissolved gelatin in refrigerator. Allow to chill until just starting to set.
4. Drain crushed pineapple, saving juice.
5. Stir drained pineapple into chilled, partially-set gelatin.
6. Pour mixture into 9" × 13" pan. Cover and return to fridge until stiff.
7. To make the second layer, mix whipped topping according to package directions.
8. Add cream cheese in chunks to whipped topping, stirring until smooth.
9. When gelatin is firm, spread layer of whipped topping/cream cheese mixture on top.
10. Cover and return gelatin to fridge so second layer can firm up.
11. For the third layer, add water to reserved pineapple juice so it equals 1½ cups.
12. Separate the eggs. (Save whites for another use.)
13. Combine pineapple juice, sugar, egg yolks, flour, and salt in medium saucepan. Cook over medium heat, stirring constantly, until thickened.
14. When first two layers of salad are firm, spread third layer on top.
15. Refrigerate 2-3 hours, or until all 3 layers are firm, before serving.
16. Cut into squares. Place lettuce leaves on individual salad plates. Top each with a square of Christmas Salad.
_._,_._,_
