Red SaladUser Submitted Recipe
two small boxes raspberry jello
two cups hot water
two packges Birds Eye frozen raspberries thawed
15 large marshmallows
2 eggs beaten
2 TBS lemon juice
1 TBS butter
1 cup heavy cream, whipped
Dissolve jello in hot water.
Add thawed berries
In top of a double boiler, melt marshmallows.
Add eggs, lemon juice, and butter to marshmallows, cook until thick, and cool.
Add whipped cream to marshmallow mixture and fold in.
Pour mixture over jello, blend, pour into mold and chill until set (at least overnight).