4 May 2011
|Jello/Raspberry / cherry||3 Ounce (1 Package)|
|Cream||1⁄2 Pint, whipped until thick but not too stiff|
|Marshmallows||6 , cut fine|
|Almond macaroons||6 , broken up|
|Hot water||2 Cup (32 tbs)|
|Almonds||1⁄2 Cup (8 tbs), chopped|
|Maraschino cherries||12 , cut fine|
Dissolve Jello in hot water; add salt and sugar.
Chill until cold and like syrup.
Whip to consistency of whipped cream.
Fold in whipped cream, add nuts, marshmallows, cherries and macaroons.
Chill until firm.
Jello Pudding Recipe