Jello and Cream Cheese Salad

Name: Jello and Cream Cheese Salad
Ingredients: 1 pkg. of cherry or raspberry Jello; x/2 can drained fruit salad; 1 cup hot water; 1 cup of cold water; 1 package of lemon Jello; 1 cup of fruit juice drained from the can of fruit; 1 package of cream cheese; 4 tablespoons of mayonnaise

From The Gertrude Bobbitt Circle cook book, 1948

For St. Patrick's Day salad, use Lime Jello instead of cherry.

Presented as published in 1948. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 60. The excerpt below is the record exactly as published.

JELLO AND CREAM CHEESE SALAD 1 pkg. of cherry or raspberry x/2 ean drained fruit salad Jello (A No. 2Y2 can) Dissolve in 1 cup hot water Let set till firm Add 1 cup of cold water Then mix 1 package of lemon Jello with one cup hot water 1 cup of fruit juice drained from the can of fruit 1 package of cream cheese and 4 tablespoons of mayonnaise

Cook this with the app: pantry check, scaling, and the assistant.