Daffodil Sponge Cake

INGREDIENTS:

1 pk Lemon gelatin
1 pk Lime gelatin
1 cn (small) crushed pineapple
1/2 c Diced celery
1/4 c Chopped nuts
1 pk (3-oz) cream cheese
1 tb Lemon juice
1/4 ts Salt
2 c Hot water

This salad is made in 2 layers, bottom green & top yellow. Dissolve lime gelatin in 1 cup hot water, stir in 1 cup cold water & set aside to gel. Dissolve lemon gelatin in 1 cup hot water. Drain pineapple & add water to juice to make 1 cup liquid. Add this to lemon gelatin mixture & set aside to cool. Into lime mixture gradually work in cream cheese until thoroughly mixed. To this green layer add chopped nuts, diced celery & salt. Pour into 9x9-inch cake pan & refrigerate. To lemon mixture add lemon juice & crushed pineapple. When lime mixture is firm, the lemon layer may be added. Refrigerate until all is firm. Cut into squares & place on lettuce leaves. For ease of removal from pan, grease bottom & sides lightly with salad oil before adding gelatin.

MRS. D. E. MC LAURIE