Web About Health - Food-and-Drink Raspberries and Cream SaladThis 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. About the author: LeAnn R. Ralph is the author of "Cream of the Crop (More True Stories from a Wisconsin Farm)" -- sign up for the free monthly newsletter, Rural Route 2 News -- http://ruralroute2.comRead similar articles: Garlic As A Second LanguageLow Fat Fallacy The French Paradox Fall for Outdoor Entertaining This Autumn Alfredo, And Who On Earth Was He? "Trading Spouses" Teaches Relationship Building Through Cooking The History of Thai Food Dehydrate Vegetables for Long Life My Waffle Iron One Bird the President Didn’t Pardon
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