2 Layer Pineapple-Jello Salad - cooking recipe

Ingredients

8 oz. cherry jello
4 c. boiling water
2 c. miniature marshmallows
2 c. pineapple, crushed and drained
1/2 c. pecan pieces
12 oz. whipped topping

Preparation

Dissolve jello with boiling water.
Pour thin layer (1/2-inch deep) into a 9 x 13-inch salad pan.
Let congeal.
When remainder of gelatin thickens, add marshmallows, pineapple and pecan pieces. Fold whipped topping in carefully; mix well.
Pour over congealed, clear gelatin layer.
Let congeal overnight.
When ready to serve, cut jello squares and turn salad, bottom side up, on shredded lettuce so clear red jello is on the top and creamy layer is on the bottom.