2 pkgs. raspberry Jello
2 c. hot water
2 c. cold water
2 cans well drained fruit cocktail
1 c. cocktail juice
2 tbsp. flour
1/2 c. sugar
2 tbsp. butter
1 c. whipped cream
2 c. miniature marshmallows

Dissolve Jello, water and add fruit cocktail. Pour into a 9"x13" pan. Chill until firm. Cook until thick: juice, flour, sugar and butter. Cool. Stir in cream and marshmallows. Spread on Jello when it is firm.

Serves 15.