Ingrédients pour Ginny Dunand's Triple Good Salad
- Lime Jell O Gelatin
- 1 1/2 cups boiling water
- Ice Cube
- 1 (20 ounce) can crushed pineapple
- Nuts
- Heavy Whipping Cream
- 4 ounces cream cheese, softened
- 1/2 cup granulated sugar
- Pineapple Juice
- 2 tablespoons lemon juice
- 2 tablespoons all-purpose flour
- 2 large eggs
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Comment préparer Ginny Dunand's Triple Good Salad
- In a medium bowl, dissolve 1 (3 ounce) package of lime Jell-O in 1 1/2 cups of boiling water. Stir for at least 2 minutes until completely dissolved.
- Add 1 cup of ice cubes and stir until completely melted.
- Pour the Jell-O mixture into a 13x9 inch baking dish.
- Refrigerate for 20 minutes, or until the gelatin is set but not firm.
- Gently stir in 1 (20 ounce) can of crushed pineapple, reserving 1/4 cup of the juice, and 1/2 cup of chopped pecans.
- Refrigerate until firm.
- In a chilled mixing bowl, using chilled beaters, whip together 1 cup heavy whipping cream and 4 ounces of softened cream cheese until fluffy.
- Spread the whipped cream mixture evenly over the Jell-O layer.
- Refrigerate until firm.
- In the top of a double boiler, whisk together 1/2 cup granulated sugar, 1/4 cup reserved pineapple juice, 2 tablespoons lemon juice, 2 tablespoons all-purpose flour, and 2 large eggs.
- Cook over simmering water, whisking constantly, until the mixture thickens significantly (about 5-7 minutes).
- Remove from heat and let cool completely before spreading evenly over the whipped cream layer.
- Refrigerate until completely set before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
114g
Fat
31g
Carbs
11g
