I discovered this recipe from the Grace Lutheran church cookbook, I thought it was so different I had to try it! I love it, it makes a large salad and I think, because it’s a pretty yellow it looks like spring! This salad is going to be on my Easter menu, its different, easy, light almost could be a dessert . Hope you like it too!
2 cups boiling water
1 large pkg. lemon Jello
1 can lemon pie filling
1 8 oz ctn. cool whip
1 large can crushed pineapple, drained
Dissolve jello in boiling water. Chill until just beginning to set, Stir in remaining ingredients. Refrigerate until set. Serves 12-15 pple. This recipe was submitted to the cookbook by Peg Mowery and she received it from Marilyn Holtey.