Cranberry Salad Supreme
|Raspberry gelatin||3 Ounce|
|Boiling water||1 Cup (16 tbs)|
|Whole cranberry sauce||16 Ounce (1 Can)|
|Lemon jello||3 Ounce (1 Package)|
|Cream cheese||3 Ounce, softened (1 Package)|
|Mayonnaise/Salad dressing||1⁄3 Cup (5.33 tbs)|
|Canned crushed pineapple||8 1⁄2 Ounce (1 Can)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Miniature marshmallows||1 Cup (16 tbs)|
|Chopped nuts||2 Tablespoon|
Dissolve raspberry Jello in 1 cup boiling water.
Stir in cranberry sauce; turn into a 9x9x2 baking dish and chill until partially set.
Dissolve lemon Jello in 1 cup boiling water.
Beat together the cream cheese and mayonnaise.
Gradually add lemon Jello, stir in undrained pineapple and chill until partially set.
Fold into lemon mixture.
Fold marshmallows in.
Spread over top of cranberry layer and top with nuts.
Chill until set.