Ingredients
1 large orange jello
1 large can crushed pineapple, reserve juice
2 c. hot water
1 1/2 c. cold water
1 (8 oz.) cream cheese
1 large light Cool Whip
1 c. pineapple juice
2 Tbsp. lemon juice
3/4 c. sugar
2 Tbsp. flour
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Mix jello with the hot water and cold water. Add drained, crushed pineapple. Pour in 10 x 13 x 2-inch pan and jell in refrigerator. Blend cream cheese and Cool Whip. Spread over jelled layer. Add enough water to reserved pineapple juice to make 1 cup. Add lemon juice, sugar, flour and eggs. Cook until thickened. Cool. Spread on top of Cool Whip mixture.
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Dry greens and herbs — wet lettuce ruins vinaigrettes
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Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes