Baby Pink Salad - cooking recipe

Ingredients

2 (10 oz.) pkg. frozen strawberries, thawed and drained and keep juice
2 pkg. unflavored Knox gelatine
1 can crushed pineapple
1/4 c. lemon juice
1/2 tsp. salt
2 c. small marshmallows
1 c. whipping cream

Preparation

In large bowl, soften gelatin in strawberry juice.
Drain pineapple, placing the juice in a small saucepan.
Heat pineapple juice to a boil, then remove from heat.
Add to the softened gelatin.
Stir to dissolve.
Stir in lemon juice and salt.
Put in refrigerator.
When mixture starts to thicken, fold in pineapple, strawberries, marshmallows and firmly whipped cream.
Turn into a jello mold and chill.
Serve when firm.
Serves 12.