Shamrock Fruit Salad
2 cans (8 ounces each) unsweetened crushed pineapple in juice, undrained
Drain the pineapple, pouring the juice into a 1 cup measure. If necessary, add water to bring the volume up to 1/2 cup. Set aside.
Pour the boiling water into a blender, and add the gelatin. Cover the blender, and carefully blend at low speed for about 30 seconds, or until the gelatin is completely dissolved. Add the pineapple juice, and blend again. Allow the mixture to sit in the blender for about 20 minutes, or until it reaches room temperature. Add the cream cheese, and blend until smooth.
Pour the cream cheese mixture into a large bowl, and chill for 40 minutes. Stir the mixture; it should be the consistency of pudding. If it is too thin, return it to the refrigerator for a few minutes, or until it reaches the proper consistency.
When the gelatin reaches the proper consistency, stir with a wire whisk until smooth. Gently fold in first the whipped topping, and then the drained pineapple, mandarin oranges, and, if desired, the pecans.
Pour the mixture into an 8-inch square pan, and chill for 8 hours, or until firm. Cut into squares to serve.
Yield: 9 servings
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