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Pineapple-Top Layers Salad

Pineapple-Top Layers Salad

Festive for holidays.

Pineapple-Top Layers Salad


Layer 1:  Pineapple-Lime
1 package lime jello
1 cup hot water
1-9 ounce can sliced pineapple
2 tablespoons lemon juice
Dissolve jello in hot water. Drain pineapple, reserving the syrup. Add lemon juice to syrup and add water to make 1 cup. Add to dissolved jello. Chill until partially set. Cut pineapple slices into thirds and arrange an "S" pattern in bottom of 10 x 5 x 3 " loaf pan.Pour small amount of jello mixture over pineapple.  Chill until set.  Then add rest of jello mixture and chill until firm.

Layer 2:  Lemon-cream cheese layer
1 package lemon jello
1 cup hot water
2-3 ounce packages cream cheese  (I use 8 ounce size)
1/3 cup mayonnaise
Dissolve jello in hot water.  Chill until thick then whip until light and fluffy. Blend softened cream cheese and mayonnaise. Fold into whipped jello and spur mixture over the lime layer.  Chill until firm.

Layer 3:  Raspberry-banana layer:
1 package raspberry jello
2 cups hot water
2 fully ripe bananas
Dissolve jello in hot water.  Slice bananas over lemon layer; pour dissolved jello over all.  Chill until firm.  Makes 12 servings

Source: 1958 Salad Book by Better Homes and Garden