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Raspberries and Cream Salad

by LeAnn R Ralph

2 6-ounce packages of raspberry Jello
2 cans raspberry pie filling
1 cup sugar
1 12-ounce container of Cool Whip (or other topping)
1 8-ounce package of cream cheese
2 cups crushed pretzels
1 cup crushed walnuts
2 tablespoons sugar
1/4 cup melted butter (or margarine)

Prepare the raspberry Jello with boiling water according to package directions. Mix in the raspberry pie filling. Place in the refrigerator until set.

Allow the Cool Whip (or other topping) and the cream cheese to warm to room temperature. Whip the topping, cream cheese and 1 cup of sugar until smooth and thoroughly mixed. Spread over the Jello mixture.

Melt the butter (or margarine) in a saucepan. Add 2 tablespoons sugar, the crushed pretzels and crushed walnuts. Stir thoroughly. Sprinkle over the topping/raspberry Jello.

Keep refrigerated until you are ready to serve.

Note: I have also made a light version of the recipe and used sugar-free Jello, fat-free topping and and fat-free cream cheese.

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