Source: Marilyn Helton

Gelatin salad with pineapple, nuts, and cream cheese.

Servings

0.6 oz sugar-free lime gelatin (package) , divided (2 0.3oz serving-size packages)
1.75 cup cold water , boiling (for 1st pkg Jell-O®)
1.25 cup cold water , boiling (for 2nd pkg Jell-O®)
6 oz low fat cream cheese , room temperature (Philadelphia preferred)
1 tbsp fresh lemon juice
8.5 oz Unsweetened crushed pineapple with juice , undrained
0.5 cup Dressing, mayonnaise, light
0.5 cup Nuts, pecans, halves , chopped
0.5 cup fresh chopped celery , minced

1 Dissolve one package of Jell-O® into 1-3/4 cups boiling water. Pour into a shallow pan and chill until firm. Cut into shamrocks with a cookie cutter.
2 Dissolve the second package of Jell-O® into 1-1/4 cups boiling water; chill until partially thickened.
3 Meanwhile, soften the two packages of cream cheese at room temperature. Add lemon juice and crushed pineapple with liquid to the cheese mixture. Combine thoroughly.
4 Fold cheese mixture into the partially thickened Jell-O. Gently fold the chopped pecans and celery into the Jell-O® mixture. Turn into a 9-inch square pan and chill until firm.
5 At serving time, cut salad into 9 squares and arrange on lettuce leaf; top with gelatin shamrocks.