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Raspberry Jello
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1 (3 oz.) raspberry Jello
1 c. boiling water
1 (10 oz.) frozen raspberries (thaw
and save juice)
1/2 c. mayonnaise
1 (8 oz.) cream cheese
Dissolve Jello in water. Add syrup to cold water, mix well. Blend mayonnaise and cream cheese in blender. Add liquid to blender, blend well. Chill until almost thick fold in raspberries. Pour into mold and refrigerate until set.
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