ROSY STRAWBERRY RING MOLD|
3 (3 oz.) pkg. raspberry
3 c. boiling water
1 (16 oz.) pkg. frozen,
1 (8 oz.) pkg. cream cheese,
1 (8 1/2 oz.) can crushed
1/2 c. whipped cream
Thaw strawberries, reserve juice. In large bowl dis-
solve gelatin in 3 cups of boiling water. Add cold water to
strawberry juice to make 2 1/4 cups. Add to gelatin mix. Beat
in softened cream cheese. Refrigerate until beginning to set
slightly. Fold into mixture drained strawberries, pineapple
and whipped cream. Pour into greased mold. Refrigerate
overnight or until firm. Unmold on lettuce greens on large
serving tray. Fill mold cavity with fresh strawberries as a
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