Roz's Green Salad

Roz’s Green Salad

2 small lime jello pkgs.

2 small cans crushed pineapple

2 cups lightly whipped cream

2 small pkgs. cream cheese softened

2 cups of chopped nuts

2 cups (not scalding) hot water

This is a double recipe and fills one long pyrex casserole.

For one recipe halve in smaller container.

Mixing order important!

• soften cream
• Mix with jello and add water.
• whipped cream,
• Chopped nuts & drained pineapple.
• Sometime little dabs of cheese will show up when now you mix with hot  (Not scalding) water. You can zip the cheese in the microwave or let soften naturally. 

Stir in the softly whipped cream, add drained pineapple, chopped nuts& pinch

of salt. 

Keep covered overnight in frig

Delish!

BONEFISH GRILL Jamaican Coconut Rum Pie

Active Time: 15
Start to finish: 60
Servings: 6
Jamaican Coconut PieIngredients
1 Cup Whole Milk
1 Cup Heavy Cream
½ Cup Flour
½ Cup Sugar
6 Eggs
1 TBSP Pure Vanilla Extract
2 Cups Coconut, shredded
Directions
1.Place milk, cream, sugar, flour, eggs and vanilla in a mixing bowl. Mix with a hand mixer for 2 minutes on medium speed.
2.Add coconut and mix together until completely incorporated.
3.Place in a greased pie pan. Cook at 350° for 40-45 minutes.
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Rum Sauce Ingredients
1 Cup Brown Sugar (light or dark)
1 Cup Butter, unsalted
1 Cup Myers Dark Rum
Directions
1.In small sauce pan, heat butter over medium heat until melted.
2.Add brown sugar and mix together until sugar dissolves.
3.Add rum and cook for 1 minute on medium heat.
4.Slice pie and serve with rum sauce, to your liking. *Pie best when served warm.
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