"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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