1 package frozen rhubarb. Cook according to directions. Add 1 package frozen strawberries to hot rhubarb. Dissolve 1 package strawberry jello in 1 cup hot water. Dissolve 1 and 1/2 tablespoons (or small envelope) of Knox gelatine in 1/4 cup cold water. Add to jello and put all ingredients in mold.
Toppings:
1 cup mini marshmallows
1 (3 oz) package cream cheese
1/3 cup cream
Mix and let stand over night at room temperature. Next morning mix with beater and store in fridge. Add to the salad to serve. Serves six to eight.