LEMON PINEAPPLE RING|
2 (3 oz.) pkg. lemon gelatin
2 c. boiling water
1 pt. lemon sherbet
1 (8 3/4 oz.) can crushed
1 1/2 c. small curd cottage
Dissolve gelatin in boiling water. Add sherbet a
spoonful at a time, stirring until melted. Add undrained
pineapple. Chill until partially set. Fold in cheese. Pour
into 6 1/2 cup ring mold. Chill until set, at least 5 hours.
Unmold onto serving plate. Fill center with fresh raspberries
and strawberries, if desired. Makes 10 servings.
This is a recipe from our database at Cookbooks On/Line!
1,000,000+ free recipes and free software at: http://www.cookbooks.com
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.