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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Raspberry Salad Recipe

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This recipe for Raspberry Salad is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 small pkgs. raspberry jello
2 c. boiling water
2 small pkgs. frozen raspberries
1/2 bag pretzels
2 T. sugar
1/2 c. melted butter
1 pkg. cream cheese
1 c. sugar
8 oz. Cool Whip
8 oz. can crushed pineapple
Directions:
Directions:
Mix jello with boiling water. Cool slightly. Blend in frozen raspberries. These should be very cold so the jello will set. Stir a little until partially set. Set aside. Crush pretzels with a rolling pin until nutty. Mix together with first measure of sugar and melted butter and put in the bottom of a greased 9 x 13 inch pan. Bake at 350 º for 6 minutes. Cool. Beat the cream cheese and sugar. Fold in Cool Whip. Layer over cooled crust. Layer jello on top of creamy mixture and refrigerate. The juice from the canned pineapple can substitute for water.

 

 

 

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