Layered Pineapple Salad

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rate/review

prep time

20 min

total time

4 hr 20 min

makes

12 servings, 1 cup (250 mL) each

photo by:

kraft

recipe by: kraft

What You Need

2-1/2 cups boiling water, divided

1 pkg. (85 g) Jell-O Lemon Jelly Powder

1 pkg. (250 g) Philadelphia Brick Cream Cheese, cubed, softened

1 cup Jet-Puffed Miniature Marshmallows

2 cups thawed Cool Whip Whipped Topping

1 can (14 oz/398 mL) crushed pineapple, drained

1/2 cup chopped walnuts

2 pkg. (85 g each) Jell-O Cherry Jelly Powder

1-1/2 cups cold water

Make It

ADD 1 cup boiling water to lemon jelly powder in medium bowl; stir 2 min. until completely dissolved. Cool slightly. Add cream cheese and marshmallows; beat with mixer on low speed until well blended. Refrigerate 1 hour or until slightly thickened.

STIR Cool Whip, pineapple and nuts into lemon jelly; pour into 4-L serving bowl. Refrigerate 1 hour or until set but not firm. Meanwhile, add remaining boiling water to cherry jelly powders in separate medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate1 hour or until completely cooled.

SPOON cherry jelly over lemon jelly layer. Refrigerate 2 hours or until firm.