Raspberry Cream Mold

A shimmering delight topped with frozen whipped dessert.

Makes 8 servings.

1 packages (6 ounces) raspberry-flavor gelatin
2 cups boiling water
1/4 cup lemon juice
1 can (1 pound, 14 ounces) fruit cocktail
1/2 cup mayonnaise or salad dressing
1 container (4 1/2 ounces) frozen whipped dessert topping, thawed
1 cup tiny marshmallows

Procedure:
1. Dissolve gelatin in boiling water in a large bowl; stir in lemon juice.
2. Drain syrup from fruit cocktail into a cup, then stir syrup into gelatin mixture; beat in mayonnaise or salad dressing.
3. Place bowl in a deep pan of ice and water to speed setting. Chill, stirring several times, until as thick as unbeaten egg white.
4. Stir in whipped topping; fold in marshmallows and fruit cocktail. Spoon into an 8-cup mold.Chill several hours, or overnight, until firm.
5. When ready to serve, unmold onto a serving plate. Frame salad with small lettuce leaves, if you wish.