AuthorRetroRuth
From Kansas Newspaper, 1960's
Tested Recipe!
[cooked-sharing]
Mix red gelatin according to package directions and put in a 13x9 pan. Let cool until partially set.
Drain pineapple, save juice. Put half of pineapple and half of nuts in red gelatin and let set almost completely.
Bring reserved pineapple juice to a boil and add plain gelatin which has been softened in ¼ cup water. Add cream cheese and let cool, but not set.
Whip cream, add sugar and vanilla, then add to juice and gelatin mixture. Pour over red gelatin layer and let set almost completely.
Make lime gelatin according to directions and let cool until partially set. Add remaining pineapple and nuts and then pour on top of the cream cheese mixture.
Refrigerate until lime gelatin is completely set, then slice and serve!
The recipe can also be halved and molded into a gelatin mold. Gelatin colors can easily be changed out for different seasons.
Ingredients
Directions
Mix red gelatin according to package directions and put in a 13x9 pan. Let cool until partially set.
Drain pineapple, save juice. Put half of pineapple and half of nuts in red gelatin and let set almost completely.
Bring reserved pineapple juice to a boil and add plain gelatin which has been softened in ¼ cup water. Add cream cheese and let cool, but not set.
Whip cream, add sugar and vanilla, then add to juice and gelatin mixture. Pour over red gelatin layer and let set almost completely.
Make lime gelatin according to directions and let cool until partially set. Add remaining pineapple and nuts and then pour on top of the cream cheese mixture.
Refrigerate until lime gelatin is completely set, then slice and serve!
The recipe can also be halved and molded into a gelatin mold. Gelatin colors can easily be changed out for different seasons.
