By Jackie Lindley
I forgot I had this recipe. I don’t even remember who shared it with me. I do know it is very good. A pretty salad for a luncheon or club meeting.
I’m writing this the way it was written when I got it. But for my husband, Gene, I have to use sugar-free gelatin, sugar-free and fat-free ice cream and pineapple in its own juice. Then he can eat some.
Spring Ice Cream Salad
1 small box lime Jell-O
1 cup boiling water
1 can (small) crushed pineapple
1 quart vanilla or mint ice cream
1/2 cup nuts, chopped
• Dissolve Jell-O with boiling water.
• Add pineapple, ice cream and nuts
• Stir until ice cream is melted.
• Pour into clear glass dish.
• Refrigerate until firm.
Nice on lettuce leaf and served with assorted crackers. Can put into custard dishes and turn upside down on lettuce leaf.
Enjoy!
