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1 3-oz pkg raspberry jello
1 21-oz can cherry pie filling
1 2-oz pkg lemon jello
1 3-oz pkg cream cheese
1/2 c mayonnaise
1 can crushed pineapple undrained
1/2 c whipping cream
1 c tiny marshmalllows
2 tsp chopped nuts
Dissolve raspberry jello in 1 c boiling water. Stir in pie filling; turn into 9x2 inch baking dish. Chill until partially set. 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; fold into lemon mixture. Add 1 c marshmallows. Spread atop cherry layer. Top with chopped nuts. Chill till completely set. Makes about 12 servings.
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