Crown Jewel Salad

1. 1

   Congeal lime, cherry and orange jello in different pans, using only 1 1/2 cups of warm water for each.

2. 2

   Let congeal overnight. Boil sugar in 1 cup water, stir in lemon jello and add pineapple juice.

3. 3

   Chill until syrupy.

4. 4

   Whip cream cheese until smooth and fold in Cool Whip.

5. 5

   Cut congealed jello into small cubes.

6. 6

   Fold together cubed jello, cream cheese and Cool Whip and the syrupy jello.

7. 7

   Add pecans and let chill overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.