Cream Cheese Salad

• 1 pkg. lemon jello
• 2 cups hot water
• 20 marshmallows
• 2 small pkgs. cream cheese
• 1 cup whipped cream
• 1 small can crushed pineapple

Dissolve jello in hot water. Cut up marshmallows. Add marshmallows and cream cheese and stir until dissolved on medium heat. Cool until mixture begins to thicken. Add whipped cream and pineapple. Pour into 9 x 9 glass container and chill until set. Prepare 1 pkg. raspberry jello per instructions (1cup hot water, 1 cup cold). When cool, pour over first chilled mixture and refrigerate until set. When ready to serve cut into squares. Very pretty salad for the Easter dinner table.