"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Layered Raspberry Jello Salad Recipe

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This recipe for Layered Raspberry Jello Salad, by , is from Lloyds'N'Loves Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Vernon
Added: Friday, November 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 C flour
2 squares butter
8 oz. cream cheese
1 C boiling water
3 oz. pkg. raspberry jello
1 C chopped nuts
2 pkgs. frozen raspberries
2 C powdered sugar

Directions:
Directions:
Cream flour and 1 square of butter. Spread into 9x12 baking dish. Bake at 350 for 15 minutes and let cool. Mix 1 square of butter with cream cheese and powdered sugar. Spread over cooled first layer. Sprinkle with chopped nuts. Dissolve jello in boiling water. Add raspberries (partially thawed and drained.) Cool until thickened and spoon over nut layer. One to two hours before serving, whip 1 cup cream with 1-2 Tbl. powdered sugar and spread over raspberry layer.

 

 

 

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