Ingredients
- 2 (3 oz.) pkg. orange Jello
- 1 (8 oz.) pkg. Philadelphia cream cheese
- 1 lg. can crushed pineapple, drained
- 2 tbsp. cornstarch
- 3 tbsp. sugar
- egg yolk
- Enough water to mix
SAUCE FOR SALAD:
Preparation
Mix cheese and Jello. Then add 4 cups boiling water. Stir until well dissolved. When begins to thicken add crushed pineapple. Refrigerate.
Use juice from pineapple in salad. Heat pineapple juice before adding to mixture. Use double boiler and cook until thick. Thin with water if needed to spread smooth. Refrigerate and spread over salad before serving.
