Raspberries and Cream Salad
by LeAnn R. Ralph

Description: This jello salad recipe is sure to be a hit at any family get-together.

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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 topping/raspberry Jello.

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)" (Sept. 2005); "Give Me a Home Where the Dairy Cows Roam)" (Sept. 2004); "Christmas in Dairyland (True Stories from a Wisconsin Farm)" (August 2003); "Preserve Your Family History" (e-book; April 2004). To read sample chapters and sign up for LeAnn's free monthly newsletter, visit -- http://ruralroute2.com

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