Shamrock Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 9
• 2 (5/8 ounce) packages sugar-free lime gelatin, divided
• 1 3/4 cups boiling water (for 1st pkg jell-o)
• 1 1/4 cups boiling water (for 2nd pkg jell-o)
• 6 ounces low-fat cream cheese, room temperature
• 1 tablespoon fresh lemon juice
• 1 (8 1/2 ounce) can crushed pineapple in juice, undrained
• 1/2 cup reduced-fat mayonnaise
• 1/2 cup pecans, chopped
• 1/2 cup celery, minced

Recipe

• 1 dissolve one package of jell-o into 1-3/4 cups boiling water.
• 2 pour into a shallow pan and chill until firm.
• 3 cut into shamrocks with a cookie cutter.
• 4 dissolve the second package of jell-o into 1-1/4 cups boiling water; chill until partially thickened.
• 5 in a mixer, cream the cheese until smooth.
• 6 add lemon juice, crushed pineapple with liquid and mayonnaise to the cheese mixture.
• 7 combine thoroughly.
• 8 fold cheese mixture into the partially thickened jell-o.
• 9 gently fold the chopped pecans and celery into the jell-o mixture.
• 10 turn into a 9-inch square pan and chill until firm.
• 11 at serving time, cut salad into 9 squares and arrange on lettuce leaf; top with gelatin shamrocks.