1 (3 oz.) pkg. cherry Jello
1 c. hot water
1 (21 oz.) can cherry pie filling
1 (3 oz.) pkg. lemon Jello
1 c. hot water
3 oz. cream cheese
2 tbsp. salad dressing
1 c. undrained crushed pineapple
1 c. tiny marshmallows
1 c. whipped cream
Dissolve 3 ounce package cherry Jello in 1 cup boiling water. Add pie filling. Chill in 4 to 6 cup ring mold or bundt pan. Dissolve lemon Jello in hot water. Cool. Beat cream cheese and salad dressing. Stir in pineapple. Add marshmallows. Fold in whipped cream. Pour over 1st layer. Chill overnight.
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