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Salad/Dressing: Green Goddess Salad

Source of Recipe

Jacqui Malouf


List of Ingredients

28 ounces crushed pineapple
8 ounces cream cheese, softened
2 envelopes lime jello
1 pint heavy cream
2 tablespoons cider vinegar


Recipe

Strain off pineapple juice, reserve juice and place pineapple in a large bowl. Set aside. In a medium bowl add Jell-O powder, 2 cups boiling water and stir until dissolved. Add 1 cup cold water and 1 cup reserved pineapple juice. Add cider vinegar. Let pre-set in the freezer for a few minutes (only until it sticks to the sides). In an electric mixer combine cream cheese and crushed pineapple. Add jello mixture, mix until smooth. In a separate bowl whip cream until it holds soft peaks. Gently fold cream into jello. Transfer to a pretty bowl that is not too deep. Refrigerate for at least 2 hours or until set. Yield: enough to feed large extended family.