Ingredients
- 12 marshmallows
- 475 ml pineapple juice
- 240 ml boiling water
- 140 gr pecans
- 22 gr salad dressing
- 1 package lime jello
- 1 package cream cheese
- 1 package lemon jello
Prepare lime jello with boiling water and 1 cup pineapple juice. Pour into square Pyrex dish, 10 x 25 cm. Refrigerate 3-4 hrs. until firm. Combine lemon jello, remaining cup of pineapple juice and marshmallows. Heat until melted and dissolved, cool. Add remaining ingredients, mix well. Pour over lime jello and refrigerate. C.G--Lafayette, La.
