When I was in college at BYU I was one of the first to live in the new Heritage Halls. We took turns cooking supper for all 6 of us in our unit. This was the salad from Gerry of San Diego, she was an excellent cook, and influenced three of us to move to San Diego after college.
Recipe of: Janet Serves: 12
2 small pkg lime jello
1 4 oz pkg cream cheese
1 can crushed pineapple (drained)
1/2 pint whipped cream
4 cups water
Mix jello with 2 cups hot water and the cream cheese. Add 2 cups cold water and put in fridge to partially set. Add fruit and nuts when cool. When nearly set, add whipped cream and let set firmly. For Christmas it is fun to add cooled red jello with raspberries as a top layer with sour cream spread in the middle.
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