Raspberry and Cream Salad

Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

Delicious congealed raspberry salad with cream cheese and pretzel topping. Love the sweet with the salty, and anything with cream cheese of course. The pie filling I use is Solo brand and is a smallish can - I believe about 12 oz. This makes a pretty "red" alternative for the Holiday season. Printed off the internet some time ago so can't give proper credit.

Ingredients Nutrition

Directions

  1. Pour the raspberry gelatin into a mixing bowl and combine with boiling water until gelatin is melted.
  2. Add the raspberry pie filling.
  3. Pour into a glass 9x13" pan and place in the refrigerator until set.
  4. With a mixer, combine the cream cheese, sugar and whipped topping until smooth and thoroughly mixed.
  5. Spread over the set gelatin mixture.
  6. Combine the melted margarine, pretzels, walnuts and sugar until well mixed.
  7. Sprinkle the topping over the cream cheese layer.
  8. Keep refrigerated until ready to serve.

Reviews

(1)
Most Helpful

A big hit with the family. Will be making this easy dessert again

NovaM March 01, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a