Sawdust salad 

Bottom layer: 
1 (3-ounce) package lemon gelatin 
1 (3-ounce) package orange gelatin 
1 1/2 cups boiling water 
1 1/2 cups cold water 
1 large can (20-ounces) crushed pineapple (drain as much juice as possible
 and reserve for filling) 
1 package miniature marshmallows 

Mix both packages of gelatin with boiling water, stirring at least 2 minutes, 
until dissolved. Add cold water and stir. Pour into large glass bowl. Stir in 
well-drained pineapple and cover with 3/4 package of marshmallows. 
Chill in fridge until set.

Second Layer
Reserved pineapple juice 
1 Tbsp.  flour 
1 cup sugar 
1 well beaten egg 

Combine all ingredients in top of double boiler set over bottom section 
of double boiler. Cook over medium heat, stirring frequently until mixture is 
consistency of honey or custard. Remove from heat and allow to cool. 
When gelatin mixture is firm, pour cooled cooked filling on top and spread 
evenly to edges of bowl. 

1 (8-ounce) package cream cheese, softened 
1 small carton whipping cream 
8 ounces grated Cheddar cheese 

Beat cream cheese and whipping cream well with hand mixer. 
Spread over top of cooked filling. Top with grated cheese. Cover with lid or 
plastic wrap to prevent cheese from drying out. Refrigerate until ready to serve. 

Variation: You can add 2-3 sliced bananas and 1 Tbsp. lemon juice in addition 
to the drained crushed pineapple if you wish.

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