large lemon jello
20 oz. can crushed pineapple, drained, reserve juice
1 c. chopped apples, your choice
1 c. miniature marshmallows
9 oz. cool whip, thawed
3 oz. cream cheese, softened
Put dry jello in pan. Add pineapple juice and enough water to make 2 c. to jello. Bring to a boil. Add cream cheese and marshmallows. Stir until dissolved. Combine apples, pineapple and cool whip. Add to jello. Mix well. Place in 9x13 dish. Refrigerate until set. *This recipe tastes good with seafood.
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