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6 oz. raspberry jello
2 c. boiling water
1/2 c. mayonnaise
2 (3 oz.) pkg. cream cheese
1 c. nuts
1 (20 oz.) crushed pineapple
1 c. flaked coconut
1 pt. whipping cream

Dissolve jello in boiling water. Set until slightly
thickened. Blend mayonnaise, cream cheese, nuts, pineapple and
flaked coconut. Fold into slightly thickened jello. Chill.
Just before set fold in whipping cream that is whipped. Chill
in 2 1/2 quart mold. Serves 12.

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