Aunt Tish's Salad

Dry

• 1 pkg. lemon Jello
• 1 1/2 Tbsp. sugar (~19 g)

Wet

• 2 Tbsp. lemon juice (~30 g)
• 1/2 pt. whipping cream (~240 g)

Other

• 2 Tbsp. chopped pimento
• 8 1/4 oz. crushed pineapple (~230 g)
• 1/2 lb. grated sharp cheddar cheese (~230 g)

1. 1

   Dilute the Jello in 1 cup boiling water; cool.

2. 2

   Add the next 5 ingredients. Let partially set in the refrigerator.

3. 3

   Whip the cream and fold it into the Jello mixture.

4. 4

   Put in a mold or individual molds.

5. 5

   Let set in the refrigerator until firm. Ice-cold evaporated milk may be substituted for the cream. A good complement to roast turkey.