Raspberry Cream Cheese Jello SaladJudy Kay
This refreshing salad is perfect as a light dessert following a family dinner.
- prep time:
- 30 min
- total time:
- 2 hr
- 2 boxes graham cracker crumbs
- 2 large pkgs. Raspberry Jello
- 3 cups boiling water
- 3 pkgs. raspberries, frozen
- 2 cups cold water
- 12 oz. cream cheese, softened
- 1 cup sugar
- 1 (12 oz.) container Cool Whip
Make crust according to directions, putting in bottom of 9x13“ pan. You may have more than you need, reserve the rest. Dissolve Jello in boiling water. Add fruit. Add cold water. Reserve 1 1/2 cups Jello; pour remainder into 9x13” pan. Cover and chill until firm. Blend cream cheese and sugar until smooth. Add reserved jello to cream cheese mixture; spread on jello; refrigerate. Top with cool whip and serve.
Source: Judy Kay