Serving Size : 12

-----ORANGE LAYER-----

1 large Crushed pineapple; drained - reserve juice
Water -- added to reserved juice to make 2 cups
2 small Orange jello
8 ounces Cream cheese -- softened
1 1/2 cups Water -- cold
4 Carrots -- shredded
1/2 cup Nuts -- chopped

-----YELLOW LAYER-----

1 small Lemon jello
3 ounces Cream cheese -- softened
1 cup Water -- hot
1 cup Water -- cold

Drain crushed pineapple. Reserve juice. Measure pineapple juice and add water to make 2 cups. Heat until boiling. Add to orange jello. Cream 8 oz cream cheese. Slowly add jello, 2-3 tb at a time, to cream cheese. Whip with a fork. Add enough jello to make texture of a cream soup. Add cold water to remaining jello. Add to cream cheese-jello mix. Refrigerate until slightly thickened. Add pineapple, shredded carrots and nuts. Refrigerate until set. Prepare lemon jello, adding hot water to dissolve, then cold water, then softened cream cheese. Mix well. Pour over set orange jello. Return to refrigerator until all is set.

Per Serving (excluding unknown items): 138 Calories; 12g Fat (78.7% calories from fat); 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 88mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.

* Exported from MasterCook *

Posted to the list by Lindy