2 (3 oz.) pkgs. strawberry Jello
2 c. boiling water
2 c. cold water
4 c. miniature marshmallows
1 (8 oz.) cream cheese, room temperature
1 (10 oz.) frozen strawberries, sliced
1 (12 oz.) Cool Whip
1 c. finely chopped walnuts, if desired

In a deep bowl, pour 2 cups boiling water over Jello; stir until dissolved; add marshmallows and stir until they have melted. Add two cups cold water; refrigerate until lightly set, stirring occasionally to keep marshmallows from separating. Thaw and drain strawberries. Add juice to cream cheese, slowly, mixing until well blended. When Jello mixture is like jelly, whip with beater. Add cream cheese mixture; fold in the Cool Whip, strawberries and nuts (if desired). Pour into 9 x 13 glass dish or deep salad bowl. Refrigerate until set.

DIETITIAN'S NOTE:

Total fat can be reduced in this tempting jello mold by using light cream cheese and light whipped topping and omitting nuts.