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  • Irish Flag Salad

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    Irish Flag Salad
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 x st Layer:
    • 2 x 3 oz pkgs. lime Jello
    • 2 c. boiling water
    • 2 c. cool water
    • 2 x nd Layer:
    • 1 x 3 oz package lemon Jello
    • 1 c. boiling water
    • 1/2 c. miniature marshmallows
    • 1 c. pineapple juice
    • 1 x 8 oz package cream cheese, softened
    • 1 sm can crushed pineapple, liquid removed well
    • 1 c. whipped cream
    • 1 c. good quality mayonnaise
    • 3 x rd Layer:
    • 2 x 3 oz pkgs. orange Jello
    • 2 c. boiling water
    • 2 c. cool water Whipped cream Green pistachio nuts (in red shells)

    Directions

    1. 1St Layer:Dissolve the Jello in the boiling water, stir in the cool water. Pour into a 14x10x2" pan or possibly dish. Refrigeratetill partially set.
    2. 2nd Layer:Dissolve the Jello in 1 c. of warm water in the top of a double boiler. Add in the marshmallows and stir till they heat. Remove from heat and add in 1 c. of pineapple juice and softened cream cheese. Beat together with a spoon. Stir in liquid removed pineapple. Cold slightly. Mix in the mayonnaise then the whipped cream. Refrigeratemix. Pour over the partially set lime layer. Chill.
    3. 3rd Layer:Dissolve orange Jello in the warm water, add in the cool water. Chill. Pour over the congealed lemon/cream cheese mix layer. Refrigeratetill the top layer is congealed. Slice into squares and serve on lettuce leaves. Garnish with whipped cream and shelled, red shell pistachio nuts.
    4. Makes about 24 servings.
    5. Can be made the day before serving.

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