• 1 box frozen rhubarb
• 1/4 cup sugar
• 2 cups unsweetened pineapple juice
• 2 boxes strawberry jello
• 2 cups finely chopped apple
• 1 cup chopped pecans

1. Cook rhubarb as instructed on the box, sweeten with sugar
2. Add 1 cup pineapple juice, bring to a boil
3. Add jello, stir until dissolved
4. When cool, add remaining juice
5. Chill until partially set
6. Add apples and pecans
7. Mix well and pour into a greased mold or bowl
8. Chill 24 hours
9. Serve with cream cheese dressing   (recipe below)

CREAM CHEESE DRESSING

• 3 oz. package of cream cheese
• 3 Tbsp. mayonnaise
• 1/2 cup heavy cream, whipped
• 2 tablespoons lemon juice

1. Blend cream cheese and mayonnaise
2. Fold in whipped cream
3. Add lemon juice, mix well
4. Chill several hours
5. Serve with rhubarb salad