for the salad:
1 box frozen rhubarb
1/4 cup sugar
2 cups unsweetened pineapple juice
2 boxes strawberry jello
2 cups finely chopped apple
1 cup chopped pecans
for the dressing:
3 oz. package of cream cheese
3 Tbsp. mayonnaise
1/2 cup heavy cream, whipped
2 tablespoons lemon juice
for the salad:
Cook rhubarb as instructed on the box, sweeten with sugar
Add 1 cup pineapple juice, bring to a boil
Add jello, stir until dissolved
When cool, add remaining juice
Chill until partially set
Add apples and pecans
Mix well and pour into a greased mold or bowl
Chill 24 hours
for the dressing:
Blend cream cheese and mayonnaise
Fold in whipped cream
Add lemon juice, mix well
Chill several hours.