Lemon-Lime Salad Mold

Using pineapple juice add enough water to make 3 cups total liquid...bring to boil.

In a large bowl soften the cream cheese by stirring it often and bringing it to room temperature. Stir in the lime rind, sugar, and vinegar, and add crushed pineapple.

In a second deep bowl, pour the boiling water over the 2 pkgs Jello and stir to dissolve. Immediately add the marshmellows and stir long enough to dissolve them as much as thime allows. It’s ok if they don’t melt completely.

Pour the two mixtures together stirring to blend..this further softens the cream cheese also. Add chopped pecans and stir again. Ladle into two aluminum or glass 9“x5 1/2” loaf pans to congeal(cover with plastic wrap).

To unmold, take a sharp knife and run it along sides of Jello mold. Run very warm water a minute or two over very bottom of mold till it will turn out on a flat plate. Chill again a few minutes then slice into 8 or 9 stripes (makes 9 nicely!) Place slips on a lettuce leaf to serve. This salad will keep (unmolded and covered) for 5 or 6 days in the refrigerator very well. I think it can be frozen also.