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LIME JELLO SALAD WITH WHIPPED CREAM
TOPPING
 
1 pkg. (8-serving size) lime Jello
1 c. boiling water
1 pkg. (8-oz.) cream cheese, softened and cut into cubes
1 can (8-oz.) crushed pineapple in its own juice, drained
1/2 c. finely chopped celery (optional)
3/4 c. chopped pecans
1 c. frozen whipped cream topping, thawed
Maraschino cherries, drained

In a bowl, dissolve Jell-O in boiling water. Add cream cheese and stir until well blended. Add drained pineapple, celery (if using) and pecans.

Refrigerate for 30-45 minutes or until slightly thickened. Fold whipped topping into gelatin mixture.

Pour into a 2-qt dish. Cover and refrigerate for 4 to 24 hours.

Garnish with cherries.

Makes 8 servings.

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