Pineapple Cheese Ball Salad  
Shirley Patterson

1 c. hot pineapple juice
1 (3-oz.) pkg. lemon flavor jell0
3/4 c. cold pineapple juice or water
1/4 c. lemon juice (1 lemon)
1 c. freshly shredded cabbage
1 (3-oz.) pkg. cream cheese
2 Tbsp. mayonnaise
2 Tbsp choppes pecans
8 slices pineapple
1/2 c. grated raw carrots

Heat the pineapple juice; add jello and stir until dissolved.
Add the 3/4 c. cold pineapple juice or water and the lemon juice. Cool until slightly thickened. Blend cream cheese with mayonnaise; add nuts and shape into 8 balls/
Put the 8 slices of pineapple in a pan that fits them well, then put the 8 balls of cream cheese into the center of each. Add the cabbage and carrots to the jello mixture and pour over pineapple slices. Chill, cut and serve on lettuce leaves.