CHERRY SALAD SUPREME|
1 (3 oz.) pkg. raspberry
1 (21 oz.) can cherry pie
1 (3 oz.) pkg. lemon gelatin
1 (3 oz.) pkg. cream cheese
1/3 c. mayonnaise
1 (8 3/4 oz.) can (1 c.)
1/2 c. whipping cream
1 c. tiny marshmallows
2 Tbsp. chopped nuts
Dissolve raspberry gelatin in 1 cup boiling water; stir
in pie filling. Turn into 9 x 9 x 2-inch baking dish. Chill
until partly set. Dissolve lemon gelatin in 1 cup boiling
water. Beat together cream cheese and mayonnaise. Gradually
add lemon gelatin. Stir in undrained pineapple. Whip 1/2 cup
whipping cream; fold into lemon mixture with 1 cup tiny
marshmallows. Spread atop cherry layer; top with 2 tablespoons
chopped nuts. Chill until set. Makes 12 servings.
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