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1 - 2 6 oz packages of Cherry Jello
2 - 2 6 oz packages of Strawberry Jello
3 - 2 16 oz cans of whole cranberry sauce
4 - 2 14 oz cans of crushed pineapple
5 - 2 8 oz packages of cream cheese, softened
6 - chopped pecans (optional)
In a sausepan, place the contents of 1 16 oz can of whole cranberry sauce, 1 14 oz can of crushed jello, 2 cups of water, 1 6 oz package of Cherry Jello, and 1 6 oz package of Strawberry Jello. Bring to a boil to completely dissolve the Jello. Cool.
After allowing to cool, pour into a 9 X 16 pan and refrigerate till the jello has become firm.
Whip the cream cheese, and place a layer over the firm jello, the chopped pecans can be added to the top of the cream cheese, gently forcing them into the cream cheese. Refrigerate till firm.
Repeat the first step, and after allowing to cool, pour onto the chilled cream cheese, Refrigerate till firm.
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1 - 9 inch graham cracker crust, baked and cooled
2 - 9 oz package cream cheese, softened
3 - 14 oz can sweetened condensed milk
4 - 6 oz can frozen limeade concentrate, thawed
5 - 1/3 cup light rum
6 - Green Food Coloring
7 - 4 oz container frozen whipped topping, thawed
8 - Lime slices
Beat cream cheese until light and fluffy. Add condensed milk and limeade, beating till smooth. Add rum and food coloring. Pour into pie shell and refrigerate overnite. Garnish with slices of lime.
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