Shamrock Salad

1. 1

   Dissolve one package of Jell-O into 1-3/4 cups boiling water.

2. 2

   Pour into a shallow pan and chill until firm.

3. 3

   Cut into shamrocks with a cookie cutter.

4. 4

   Dissolve the second package of Jell-O into 1-1/4 cups boiling water; chill until partially thickened.

5. 5

   In a mixer, cream the cheese until smooth.

6. 6

   Add lemon juice, crushed pineapple with liquid and mayonnaise to the cheese mixture.

7. 7

   Combine thoroughly.

8. 8

   Fold cheese mixture into the partially thickened Jell-O.

9. 9

   Gently fold the chopped pecans and celery into the Jell-O mixture.

10. 10

    Turn into a 9-inch square pan and chill until firm.

11. 11

    At serving time, cut salad into 9 squares and arrange on lettuce leaf; top with gelatin shamrocks.

* Per serving · 4 servings · Values may vary.

No additional tips available.