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1 pkg. lemon jello
2 c. hot water
1 lb. marshmallows
1 small can crushed pineapple
1 (8 oz.) pkg. cream cheese
1 c. salad dressing (like
Miracle Whip, etc.)
1/2 c. whipped cream
1 pkg. raspberry jello
2 c. hot water

Mix lemon jello with 2 cups hot water. Refrigerate
until well set. Pour into oblong cake pan (serving dish).
Melt marshmallows in 1 cup hot water. Mix together and let
cool. Mix crushed pineapple, cream cheese, salad dressing and
whipped cream. Pour over lemon jello and let set. Make
raspberry jello and when syrupy, pour over white mixture.
Ready to serve when jello is quite firm.
Note: Any flavor jello may be used. I use red and
green for pretty Christmas salad.

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