Instructions: 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.

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