Raspberry Mold

Description

1 package raspberry Jello
1 cup boiling water
¼ cup sugar
1 tsp. lemon juice
3 oz. package cream cheese
1 pint heavy cream
1 can crushed pineapple (8 ¾ oz. can)
1 cup bite-sized marshmallows
½ cup walnuts or pecans

Dissolve Jello in water and cool. Add sugar and lemon juice. Blend softened cream cheese in a small amount of Jello mixture. Add pineapple, pecans and marshmallows. Cool briefly in refrigerator. Then fold in stiffly beaten cream. Gently stir at intervals in refrigerator until it looks like whipped cream. It is important not to put into mold too soon because marshmallows will float and nuts will sink. Use a 2 quart mold.