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Raspberry Salad Recipe

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This recipe for Raspberry Salad, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shanna
Added: Tuesday, November 25, 2008

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 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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