2 Layer Raspberry Salad Or Dessert
- 1 small pkg. lemon jello
- 1 c. boiling water
- 1 (10 1/2 oz.) pkg. mini marshmallows
- 1/2 pt. whipping cream
- 1 can crushed pineapple
- 1 (8 oz.) pkg. cream cheese
- 1 large raspberry jello
- 1 pt. boiling water
- 2 pkg. frozen raspberries
- Mix lemon jello and water; drain pineapple and heat juice to boil.
- Add marshmallows; stir until dissolved.
- Cool and add to lemon jello.
- Mix softened cream cheese until smooth; add crushed pineapple.
- Add to lemon mixture.
- Whip the cream and fold into lemon mixture.
- Put in large glass oblong pan and refrigerate. Dissolve raspberry jello and water.
- Add 2 packages of almost thawed raspberries and carefully pour or spoon over lemon jello mixture and return to refrigerator.
- Enjoy!
lemon jello, boiling water, marshmallows, whipping cream, pineapple, cream cheese, raspberry jello, boiling water, frozen raspberries
Taken from www.cookbooks.com/Recipe-Details.aspx?id=315690 (may not work)