Divine Raspberry Salad - cooking recipe

Ingredients

juice from crushed pineapple plus water to make 1 c.
1 (3 oz.) pkg. lemon gelatin
1 1/2 c. miniature or diced marshmallows
1 (8 oz.) pkg. cream cheese
1/2 pt. whipping cream
2 Tbsp. sugar
1/4 tsp. vanilla
1 can crushed pineapple (2 1/2 c.)
2 c. water
2 (3 oz.) pkg. raspberry jello
1 lb. pkg. frozen raspberries, thawed

Preparation

Dissolve lemon gelatin in boiling pineapple juice and water. Pour over marshmallows and cream cheese.
Beat with mixer.
Whip the cream; add sugar and vanilla.
Add to gelatin mixture.
Fold in crushed pineapple and pour into 9 x 13-inch pan.
Allow to set. Dissolve raspberry gelatin in two cups boiling water.
Add berries; cool.
Spoon over first layer.
Refrigerate and let set. Serves 10 to 12.