Jello Salad
1- 3oz pkg raspberry jello 1-
3oz pkg lemon jello
1 c. boiling water 1
c. boiling water
1-21oz can cherry pie filling 1-3oz
pkg cream cheese
1/4 c. chopped nuts 1
c. crushed pineapple with juice
1/2 c. whipping cream 1/4
c. chopped nuts
1 c. mini marshmallows 1/4
c. finely chopped nuts
Dissolve raspberry jello in 1 c. boiling water; Stir in pie filling
and 1/4 c. nuts. For easy removal, spray container with a non-stick
spray. Turn into 9x9x2 glass baking dish. chill until partially set.
While cherry mixture is setting, dissolve lemon jello in 1 c. boiling
water. Beat together cream cheese and mayonnaise. Gradually add lemon
jello. Stir in undrained pineapple. Whip whipping cream and fold into
lemon mixture with marshmallows and 1/4 c. nuts. Pour this over the
cherry mixture. Sprinkle with 1/4 c. finely chopped nuts and chill until
firmly set. Makes 12 servings.
