Lemon Cream Salad

I haven't made this, but think I might try it this Thanksgiving

Lemon Cream Salad

10 ounces lemon-lime carbonated beverage
1 cup miniature marshmallows 8 ounces cream cheese
1 (6-ounce) package lemon flavored gelatin
20 ounces frozen red raspberries in syrup, drained
1 (20-ounce) can crushed pineapple, drained
3/4 cup chopped pecans
1 cup whipped topping (recommended: Cool Whip brand)

Directions
In a saucepan over low heat, combine lemon-lime beverage, marshmallows and cream cheese and stir until smooth. Remove mixture from heat and add lemon-flavored gelatin until dissolved. Stir in the raspberries, pineapple and pecans and chill until mixture is the consistency of unbeaten egg whites. Fold in whipped topping and pour into a lightly oiled 5 cup gelatin mold or a a square pyrex dish . Chill until firm and serve.