1 3 oz. box raspberry jello
1 21 oz. can cherry pie filling
1 3 oz. box lemon jello
1 3 oz. cream cheese
1/3 cup mayonnaise
1 8 3/4 oz. can crushed pineapple
1 cup miniature marshmallows
1/2 cup whipping cream
chopped nuts to sprinkle on top
Dissolve raspberry jello in one cup boiling water. Stir in one can pie filling. Turn into a 9" square pan and chill.
Dissolve lemon jello in one cup water and let cool to just beginning to thicken stage. Add marshmallows and drained pineapple. Beat cream cheese and mayonnaise together and mix into lemon jello. Whip 1/2 cup whipping cream and fold into lemon mixture. Spread onto raspberry jello and sprinkle with nuts.
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