Under Sea Salad - cooking recipe

Ingredients

1 c. pineapple juice
24 large marshmallows
1 c. pecans
1 small Philadelphia cream cheese
1 c. whipping cream

Preparation

Heat juice until it comes to a boil.
Add marshmallows.
Stir until dissolved.
Mix pecans into softened cheese, then add to juice mixture and fold in whipping cream.
Pour in long Pyrex and let set overnight in refrigerator.
Pour lime jello on top and chill.