MARSHMALLOW GELATIN SALAD (Ruth's)

In a double boiler, put 16 large marshmallows and 1 c. milk. Heat over boiling water til melted, stirring occasionally. Add 1 small package any flavor gelatin and stir til dissolved. Refrigerate about 20 minutes or til thickened. Soften 1 small package cream cheese and beat til fluffy. Add 1 can (20 1/2 oz.) crushed pineapple, well drained. Add to marshmallow mixture. Fold in 1 container (8 oz.) Cool Whip. Add 1/2 c. chopped nuts if desired. Place in Jello mold and chill til firm.
(serves 6-8)

December, 2002, Menu Minder