1 3-ounce package lime gelatin
1 cup crushed pineapple
1/2 cup mayonnaise
1 8-ounce package cream cheese
1/2 cup chopped nuts
1 3-ounce package strawberry gelatin
Prepare lime gelatin as directed on package. Chill until slightly thickened. Fold in pineapple; pour into an 8-inch square pyrex bowl. Chill until firm. Gradually add mayonnaise to softened cream cheese, mixing until well blended. Add nuts. Spread over molded gelatin layer. Chill until firm. Prepare strawberry gleatin as directed on package. Pour over cheese mixture; chill until firm.
Makes a pretty red, white and green jello salad!
2 unbaked 9-inch (4 cup volume) deep-dish pie shells.
1 1/2 cups sugar
2 teaspoons cinnamon
1 teaspoon ginger
1/2 ground cloves
3 1/2 cups pumpkin stuff
3 cups evaporated milk
Combine sugar, salt, cinnamon, ginger and cloves in medium bowl.
Beat eggs lightly in large bowl.
Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk.
Pour into pie shells.
Bake in pre-heated 425 F oven for 15 minutes. Reduce temperature to 350, bake for 40 to 50 minutes or until knife inserted in center comes out clean.
Let cool and eat.