1 can (#2 can) crushed pineapple
1 6-ounce (large size) package Lemon Jell-O (or 2 small packages)
1/2 cup lemon juice
3 tablespoons shredded or finely chopped orange peel
2 can whole cranberry sauce
Drain pineapple, add enough water to make 1 1/2 cups liquid. Heat to boiling, pour over Jell-O, stir well to dissolve, cool. Stir in rest of ingredients. Turn into 8×8 pan. {Chill}
Serves 8-10, use 1/2 recipe for a smaller group.
A vintage handwritten recipe card for a Jell-O Ice Cream Salad, make this recipe with Jell-O, ice cream, and chopped fruit. This recipe is great with peaches.
A vintage handwritten recipe card for a Cranberry Sour Cream Salad made with Cherry Jell-O, whole cranberry sauce, celery, nuts, and sour cream.
A vintage clipped recipe from Crisco Oil for Italian Dressing made from Crisco OIl, vinegar, lemon juice, salt, sugar, dry mustard, oregano, basil, and pepper.
