| Pink Fluff Salad |
| Have ready: | 1 3oz. box raspberry jello |
| 1 cup hot water | |
| 1 small can crushed pineapple, drained | |
| 1 8oz. package cream cheese | |
| 1/2 pint cool whip | |
| 1 cup chopped pecans |
| Dissolve jello in hot water and chill. When mixture begins to congeal, add well drained pineapple and cream cheese, which has been mashed with a fork. Blend in Cool Whip and nuts. Chill. Serves 6 |
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