My grandmother ALWAYS made a Jell-o dish for EVERY family gathering. Well, she's died now and my uncle sold her recipes at a garage sale...don't ask! , a HUGE can of worms!!! Anyhow, I have been looking for a recipe for a jell-o "salad" that was jell-o blended with either cottage or cream cheese and allowed to set. It usually came in two layers, one smooth, one "lumpy". Do you have any idea what I'm talking about? I'd really like to make this for Easter this year. (Nostalgia and all!)

Thanks! Jackie

Hope these fit the bill! "Under-The-Sea Salad" is incredibly garish, with a quivering transparent green layer atop a white opaque one! The illustration for Apple Cheese Salad isn't as grotesque (being in black-and-white, some of the shock value is lost) but it redeems itself by including a "heartier tuna version!"

Under-The-Sea Salad

Under The Sea Salad
Pears and cream cheese lie beneath a clear sea-green layer after unmolding.

1 package (3 oz.) Jell-O Lime or Lemon-Lime Gelatin
1/4 teaspoon salt
1 cup boiling water
1 can (1 lb.) pear halves
1 tablespoon lemon juice
2 packages (3 oz. each) cream cheese
1/8 teaspoon ginger

Dissolve Jell-O Gelatin and salt in boiling water.
Drain pears, measuring 3/4 cup syrup; add water if necessary.
Dice pears and set aside.  Add pear syrup and lemon juice
to gelatin.  Measure 1 1/4 cups into a 1-quart mold.  Chill
until set, but not firm.

Meanwhile, soften cheese until creamy.  Gradually add remaining
gelatin, blending until smooth.  Add ginger.  Chill until very
thick.  Fold in pears.  Spoon into mold.  Chill until firm.
Unmold on crisp lettuce.  Makes about 4 cups, or 8 side salads.

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