Raspberry and Cream Salad
2 (6 ounce) packages raspberry Jell-O
2 cans raspberry pie filling
1 cup granulated sugar
1 (12 ounce) container Cool Whip (or other topping)
1 (8 ounce) package cream cheese
2 cups crushed pretzels
1 cup crushed walnuts
2 tablespoons granulated sugar
1/4 cup melted butter (or margarine)
Prepare the raspberry Jell-O 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 Jell-O
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 Jell-O.
Keep refrigerated until you are ready to serve.
NOTE: You can make a light version of the recipe and use sugar-
free Jell-O, fat-free topping and fat-free cream cheese.