Velvet Salad - cooking recipe

Ingredients

1 lb. marshmallows
1 (3 oz.) pkg. lemon jello
2 c. hot water
8 oz. cream cheese
1 c. whipped cream
1 c. salad dressing
1 c. crushed pineapple

Preparation

Combine jello and hot water in double boiler; cut up marshmallows.
Add to jello to dissolve.
Add cream cheese.
Let stand to congeal, then add the last 3 ingredients and pour into long baking dish.
Let stand 1/2 hour and pour 2 boxes raspberry jello which has started to congeal on top of lemon jello mixture.