Submitted by Marleen Boyer – Minatare, NE

Star-Herald Holiday Recipe Guide Archives

1 – 3 oz. raspberry jello

2 c. boiling water

1  – 16 oz. can whole berry cranberry sauce

1 – 3 oz. lemon jello

1 – 3 oz. pkg. cream cheese, softened

1/3 c. mayonnaise

1 – 8 to 12 oz. can crushed pineapple, undrained

1 cup whipping cream

1 cup mini marshmallows

Dissolve raspberry jello in 1 cup boiling water; stir in cranberry sauce. Pour in 1 ½ qt. oiled mold. Chill until partially set. Dissolve lemon jello in remaining boiling water, set aside. Beat cream cheese and mayonnaise and gradually add lemon jello mixture. Stir in pineapple. Chill until partially set. Whip cream and fold into the lemon mixture. Add marshmallows. Spread this mixture on top of the cranberry layer. Chill until set.