Jello Cream Cheese
Salad
8 oz cream cheese, softened
1 box of jello
1 cup boiling water
1 small can of crushed pineapple, drained
1 jar of maraschino cherries, drained
50 small marshmallows
small container of coolwhip
Place cream cheese in mixer and beat slightly.
Dissolve jello in 1 c of boiling water.
Pour jello SLOWLY into cream cheese while beating (on low) and constantly scraping sides of the bowl just until well blended. DO NOT OVER BEAT~
Stir in pineapple, cherries, and marshmallows. Fold in cool whip.
Place in baking dish or mold and refrigerate at least 2 hours or overnight.
This makes a lovely mold for any holiday spread. Red or green for Christmas, yellow or orange for Thanksgiving or any pastel colored jello for Easter.
