This salad is made in 2 layers, bottom green & top yellow. Dissolve lime gelatin in 1 cup hot water, stir in 1 cup cold water & set aside to gel. Dissolve lemon gelatin in 1 cup hot water. Drain pineapple & add water to juice to make 1 cup liquid. Add this to lemon gelatin mixture & set aside to cool. Into lime mixture gradually work in cream cheese until thoroughly mixed. To this green layer add chopped nuts, diced celery & salt. Pour into 9x9-inch cake pan & refrigerate. To lemon mixture add lemon juice & crushed pineapple. When lime mixture is firm, the lemon layer may be added. Refrigerate until all is firm. Cut into squares & place on lettuce leaves. For ease of removal from pan, grease bottom & sides lightly with salad oil before adding gelatin.

Mrs. D. E. Mc Laurie

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, Ar 72390. Downloaded from Glen's Mm Recipe Archive,