Ingredients:

 

2 pkg 2 c 1 3/4 c 2 T dash 1 can 1 1/2 c or 1 can 1/2 c

lime Jello (total of 6 oz) boiling water cold water lemon juice salt (20 oz) pineapple, drained (reserve juice!) fresh grapes, cut up   white grapes, drained and cut up pecans (or other nut)

Sauce:

1/2 c 1/4 tsp 2 T 1 1 c 1 T 2 T 1 c

sugar salt flour egg, well beaten pineapple juice lemon juice butter or margarine whipped cream (or Cool Whip)   Grated American cheese (optional)

Procedure:

Jello:
1.  In a bowl, mix the Jello and hot water.
2.  Stir until completely dissolved.
3.  Add cold water, lemon juice and salt.
4.  Chill until partially set.
5.  Stir in the fruit and nuts and pour into a ring mold or a 9" x 13" x 2" cake pan.
(I use a glass cake pan for looks! A large flat-ish bowl would look lovely too!)
6.  Chill until firm.

Sauce:
1.  Sift the sugar, salt and flour into a sauce pan.
2.  Add the egg and juices.
3.  Mix well and cook, stirring constantly until thick.
4.  Add the butter and let it cool.
5.  Fold whipped cream into thoroughly cooled sauce.
6.  Spread the sauce over the jello mixture in the cake pan.
7.  Chill completed salad for at least one hour before serving.

Sprinkle with grated American cheese if you’d like. Makes it look fancy and tastes good!

If you have molded the Jello, serve the sauce on the side.