1 (3 oz.) pkg. lime Jello
1 env. Knox gelatin
1 sm. pkg. Philadelphia cream cheese
1 pt. vanilla ice cream, softened
3/4 c. chopped pecans
1 sm. can drained, crushed pineapple

Dissolve Jello in 1 cup hot water. Dissolve gelatin in 1/4 cup cold water. Take drained juice from pineapple and add to gelatin mix. Add Jello and mix well. Cream the cream cheese and pineapple and stir well. Add ice cream and nuts, mixing well until all ingredients are blended. Refrigerate until congealed. Serve on lettuce with Poppy Seed Dressing.

POPPY SEED DRESSING:

1/2 c. sugar
6 tbsp. tarragon vinegar
1 c. Wesson oil
1 tsp. paprika
2 tsp. poppy seed
1/3 c. honey
3 tbsp. lemon juice
1 tsp. dry mustard
1/4 tsp. salt

Soak poppy seeds 2 hours in 1/4 cup water. Drain well. Mix dry ingredients; add honey, vinegar and lemon juice. Pour oil in slowly, beating constantly. Add drained poppy seeds. Beat with electric mixer. Should get very thick.