Merrimack Valley Quilters

I was very flattered that so many liked  this Christmas Jello Salad. Here is the recipe

 Layered Christmas Jello Salad

11×7 glass dish or mold

Green or 1st Layer

1 3oz package of Lime jello
1 cup of boiling water
1/3 cup of unsweetened pineapple juice
1 small can crushed pineapple DRAINED

Cream cheese layer

1 Box lemon jello (3oz)
6 TBSP boiling water
1 8oz package of cream cheese (SOFTENED)
1/3 cup half & half

Red Layer

2 packages  3oz each of your favorite RED jello (I use cherry)
2 cups boiling water
1 can (14oz) WHOLE BERRY cranberry sauce

1 tub cool whip (OPTIONAL)

Directions:
Dissolve lime jello in boiling stir to mix well. Add pineapple juice. Sir in pineapple. Pour into 11×7 dish and refrigerate until set.
In another bowl, pour lemon jello in and stir in the boiling water. Dissolve well. Beat in cream cheese and milk then beat until smooth.
Spread over green layer; refrigerate until set.
Dissolve red jello in 2 cups boiling water. Stir in cranberry sauce. Cool this for about 10 minutes.
Spread this over the other layers. I use a spoon and spread carefully (not letting the red layer seeping into the white layer. You want it to sit
on top; again refrigerate until set.
If using cool whip then ice the dish shortly before serving.

For a buffet, I used the glass dish BUT you could make it in a mold or even a bundt pan. Its very pretty
Bon Appetite.