posted by Sue Freeman 08-06-98 9:42 PM
Frog in a Jungle Salad
12 Servings
6 cups boiling water
2 6 oz. packages lime gelatin
1 6 oz. package lemon gelatin
4 1/2 cups cold water
1 cup shredded lettuce
4 fresh California Bartlett pears, cored and halved
1 8 oz. package light cream cheese, (Neufchatel), softened
1/2 cup low calorie mayonnaise
2 plums, divided
1 marshmallows, cut in quarters horizontally
1 fresh California peach
2 brown coated candies
6 to 7 yellow coated candies
Refrigerate a 13x9x2-inch baking dish until chilled.
In large bowl, pour boiling water over lime and lemon gelatin mixes. Stir about 2 minutes to dissolve. Add cold water and refrigerate until syrupy. In chilled baking dish, add 2 cups of prepared gelatin and lettuce. Arrange 6 pear halves in "pond." Cut the remaining pear into pieces and fill in gaps or "holes."
In medium bowl, beat cheese and mayonnaise until smooth. Cover the pears with cheese mixture. Slowly pour remaining gelatin around "frog" being careful not to splash gelatin on the cheese covering. Leave some of the frog's face above the gelatin "water." Refrigerate several hours or until gelatin is firm.
With a toothpick make a light outline indicating where the eyes and mouth will be. Cut 1 plum in half; flatten the rounded side slightly by cutting off a small piece. Place a plum half for each eye. Top each plum half with 1 marshmallow slice (eat the other two). Thinly slice peach and remaining plum and form the mouth. Refrigerate until ready to serve.
Just before serving, put the brown candies on the marshmallows for the eyes. Use yellow candies to make frog freckles.