Ingredients

1 package (3 ounces) lime gelatin

1 cup boiling water

1/2 cup cold water

1 package (3 ounces) cream cheese, softened

1/4 teaspoon lemon juice

2 cups whipped topping

1 can (8 ounces) crushed pineapple, drained

SHAMROCKS:

1 package (6 ounces) lime gelatin

2-1/2 cups boiling water

Directions

In a small bowl, dissolve gelatin in boiling water; stir in cold water. Chill until slightly thickened. Meanwhile, in a small bowl, beat the cream cheese, lemon juice and whipped topping until smooth; stir into gelatin. Fold in pineapple.

Pour into a greased 9-in. square dish. Refrigerate until set, about 3 hours.

For shamrocks, dissolve gelatin in boiling water. Pour into a greased 11-in. x 7-in. pan. Refrigerate until set, about 3 hours.

Using a 2-in. shamrock-shaped cookie cutter, cut plain gelatin into nine shamrocks. Cut gelatin mixture into sixteen squares; top each with a gelatin shamrock. Yield: 16 servings.