Lemon Congealed Salad

1. 1

   Drain juice from pineapple and save.

2. 2

   Prepare lemon jello as directed and pour into a 9 x 13-inch Pyrex dish.

3. 3

   Allow to jell a little.

4. 4

   Add pineapple to jello and stir well.

5. 5

   Let it jell completely.

6. 6

   Mix 1 cup pineapple juice, flour and beaten eggs in saucepan over low heat for 10 minutes.

7. 7

   Cool.

8. 8

   Spoon over jello layer.

9. 9

   Then spoon whipped topping over this layer.

10. 10

    Sprinkle with nuts.

11. 11

    Put back into refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.