Raspberries & Cream Salad
By LeAnn R. Ralph
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 Jello
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 Jello 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 Jello mixture.
Melt the butter (or margarine) in a saucepan. Add 2 tablespoons sugar, the
crushed pretzels and crushed walnuts. Stir thoroughly. Sprinkle over the
Keep refrigerated until you are ready to serve.
Note: I have also made a light version of the recipe and used sugar-free Jello,
fat-free topping and and fat-free cream cheese.
LeAnn R. Ralph is the author of the books "Cream of the Crop (More True Stories
from a Wisconsin Farm)" (September 2005); "Give Me a Home Where the Dairy Cows
Roam" (September 2004) and "Christmas in Dairyland (True Stories from a
Wisconsin Farm)" (August 2003). You are invited to sign up for the free monthly
newsletter, Rural Route 2 News. Visit --