Raspberries and Cream Salad
This recipe is so good that if you make it for a special occasion (birthday,
graduation, anniversary, holiday or family dinner) don't expect any leftovers!
2 (6-ounce) packages of raspberry Jell-O
2 cans raspberry pie filling
1 cup sugar
1 (12-ounce) container of Cool Whip (or other topping)
1 (8-ounce) package of cream cheese
2 cups crushed pretzels
1 cup crushed walnuts
2 tablespoons sugar
1/4 cup melted butter (or margarine)
Prepare the raspberry Jell-O with boiling water according to package directions.
Mix in the raspberry pie filling. Place in the refrigerator until set.
Allow the Cool Whip (or other topping) and the cream cheese to warm to room
temperature. Whip the topping, cream cheese and 1 cup of sugar until smooth and
thoroughly mixed. Spread over the Jell-O mixture.
Melt the butter (or margarine) in a saucepan. Add 2 tablespoons sugar, the
crushed pretzels and crushed walnuts. Stir thoroughly. Sprinkle over the
topping/raspberry Jell-O. Keep refrigerated until you are ready to serve. Note:
I have also made a light version of the recipe and used sugar-free Jell-O,
fat-free topping and fat-free cream cheese.
Posted by Marilynn chief_cook2
under Fruit on Nancy?s message board.
Chris in NM
http://www.nancyskitchen.com
