PINK PARADISE SALAD
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. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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