Raspberry Topped Lemon Velvet - cooking recipe

Ingredients

3 oz. lemon jello
2 c. boiling water
10 1/2 oz. mini marshmallows
3 oz. cream cheese
1/2 c. mayonnaise
8 1/2 oz. crushed pineapple, drained
8 oz. Cool Whip
1/2 c milk
1/2 tsp. vanilla
3 oz. raspberry jello
1 c. boiling water
1 c. cold water

Preparation

Dissolve lemon jello in 2 cups of boiling water, add marshmallows and stir until almost completely dissolved.
Blend mayonnaise, cream cheese and 1/2 of jello until smooth.
Stir in remaining jello and chill until thick and syrup like.
Fold in pineapple.
Mix whipped topping with milk and vanilla and fold into jello.
Pour into lightly oiled 11 x 7 x 2-inch baking dish, chill until set.
Meanwhile, dissolve raspberry jello in 1 cup of boiling water, stir in cold water, chill until thick and syrup like.
Spoon raspberry jello over top of first layer and chill until set.