YUM YUM SALAD|
2 pkg. lemon jello
1 can crushed pineapple
1/2 c. sugar
2 1/2 c. water
1/2 pt. cream, whipped
2 small pkg. Philadelphia
small bottle maraschino
Heat water and sugar to boiling point. Add jello and
cheese and stir until dissolved. Let set until syrupy. Whip
jello and cheese then add pineapple, cherries and nuts. Fold
in cream that's been whipped stiff. Refrigerate until firm.
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