Holiday Salad - cooking recipe

Ingredients

1 pkg. raspberry jello
1 small can crushed pineapple
1/2 c. heavy cream, whipped
1/2 c. mayonnaise
1 c. chopped nuts

Preparation

Dissolve jello with 1 cup boiling water.
Allow to set until the consistency of egg white, then whip.
Add crushed pineapple, whipped cream and mayonnaise.
Pour into molds.
When congealed, serve on lettuce leaf and garnish with fresh raspberries, if desired.