Christmas Salad

From Elinor Drake, February 15, 2002

(serves 25?)

2 small packages red Jello (cherry or raspberry)

4 small packages lemon Jello

Green food coloring

30 marshmellows

1 ½ cups cream

8 ounces cream cheese (softened)

One #2 can of crushed pineapple (about 16 ounces)

Mix 2 small packages of red Jello with 2 cups boiling water and stir well. Add 2 cups cold water (all of this following instructions on the boxes) stirring well. Pour into 10 inch by 15 inch dish and chill until set.

Mix two (2) small packages of lemon Jello in 1 cup hot water. Add 30 marshmallows. Stir over low heat until melted. Let set until cool, but not hard.

Whip the cream.

Beat 8 ounces of cream cheese. Stir in crushed pineapple including the juice.

Combine whipped cream, marshmallow mixture, and cream cheese mixture stirring well and pour over the red Jello. Let set while chilling.

Prepare 2 small packages of green Jello (using the remaining lemon Jello packages along with some drops of green food coloring) according to instructions on the box.

This salad is layered as follows: Bottom layer is red Jello, center layer is marshmallow cream mixture, and the top layer is the green Jello. Keep cold until ready to eat.

(Once I didn’t have cream cheese and used just the whipped cream and it was fine.)