YUMMY CHERRY SALAD|
1 (3 oz.) pkg. raspberry
2 c. boiling water, divided
1 (22 oz.) can cherry pie
1 (3 oz.) pkg. cream cheese,
1/3 c. mayonnaise
1 (8 1/4 oz.) can crushed
1 c. miniature marshmallows
1 c. whipping cream, whipped
1/4 c. chopped nuts
1 (3 oz.) pkg. lemon jello
Dissolve raspberry jello in 1 cup boiling water; stir in
pie filling. Pour into 9-inch square pan; chill until partial-
ly set. Dissolve lemon jello in 1 cup boiling water. Combine
cream cheese and mayonnaise, mixing well; stir in lemon-fla-
vored jello, pineapple and marshmallows. Fold in whipping
cream. Spread lemon mixture over cherry layer; sprinkle with
pecans. Chill until firm.
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