Raspberry and Cream Salad |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 18 |
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Delicious congealed raspberry salad with cream cheese and pretzel topping. Love the sweet with the salty, and anything with cream cheese of course. The pie filling I use is Solo brand and is a smallish can - I believe about 12 oz. This makes a pretty red alternative for the Holiday season. Ingredients:
2 (6 ounce) packages raspberry gelatin powder or 2 (6 ounce) packages jello gelatin |
4 cups boiling water |
2 (12 ounce) cans raspberry pie filling |
1 cup sugar |
1 (8 ounce) package cream cheese, room temperature |
1 (12 ounce) container whipped topping, light is fine (cool whip) |
2 cups crushed pretzels |
1 cup crushed walnuts |
2 tablespoons sugar |
1/4 cup melted margarine |
Directions:
1. Pour the raspberry gelatin into a mixing bowl and combine with boiling water until gelatin is melted.
2. Add the raspberry pie filling.
3. Pour into a glass 9x13 pan and place in the refrigerator until set.
4. With a mixer, combine the cream cheese, sugar and whipped topping until smooth and thoroughly mixed.
5. Spread over the set gelatin mixture.
6. Combine the melted margarine, pretzels, walnuts and sugar until well mixed.
7. Sprinkle the topping over the cream cheese layer.
8. Keep refrigerated until ready to serve.
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