Irish Flag Salad Recipe
Servings: 12
Ingredients
- 1 x st Layer:
- 2 x 3 oz pkgs. lime Jello
- 2 c. boiling water
- 2 c. cool water
- 2 x nd Layer:
- 1 x 3 oz package lemon Jello
- 1 c. boiling water
- 1/2 c. miniature marshmallows
- 1 c. pineapple juice
- 1 x 8 oz package cream cheese, softened
- 1 sm can crushed pineapple, liquid removed well
- 1 c. whipped cream
- 1 c. good quality mayonnaise
- 3 x rd Layer:
- 2 x 3 oz pkgs. orange Jello
- 2 c. boiling water
- 2 c. cool water Whipped cream Green pistachio nuts (in red shells)
Directions
- 1St Layer:Dissolve the Jello in the boiling water, stir in the cool water. Pour into a 14x10x2" pan or possibly dish. Refrigeratetill partially set.
- 2nd Layer:Dissolve the Jello in 1 c. of warm water in the top of a double boiler. Add in the marshmallows and stir till they heat. Remove from heat and add in 1 c. of pineapple juice and softened cream cheese. Beat together with a spoon. Stir in liquid removed pineapple. Cold slightly. Mix in the mayonnaise then the whipped cream. Refrigeratemix. Pour over the partially set lime layer. Chill.
- 3rd Layer:Dissolve orange Jello in the warm water, add in the cool water. Chill. Pour over the congealed lemon/cream cheese mix layer. Refrigeratetill the top layer is congealed. Slice into squares and serve on lettuce leaves. Garnish with whipped cream and shelled, red shell pistachio nuts.
- Makes about 24 servings.
- Can be made the day before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 12 servings | |
| Calories 420 | |
| Calories from Fat 227 | 54% |
| Total Fat 25.74g | 32% |
| Saturated Fat 8.1g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 336mg | 14% |
| Potassium 107mg | 3% |
| Total Carbs 45.57g | 12% |
| Dietary Fiber 0.4g | 1% |
| Sugars 41.15g | 27% |
| Protein 4.34g | 7% |
