Sunday, March 15, 2009

Raspberries & Cream Jello Salad


8 oz cream cheese (softened)

6 oz raspberry jello

10 oz frozen raspberries (defrost partially)

3/4 C sugar

12 oz Cool Whip

2 tsp vanilla


Prepare Jello using only 2 1/2 C of water. Add frozen raspberries, and let jello partially thicken. In a separate bowl, blend cream cheese, vanilla, and sugar. Add cream cheese mixture to partially thickened jello and whip together until well blended. Fold in Cool whip. Refrigerate 3 hours until well set. (I usually let it set up around 6-8 hours.)
Recipe from {Brenda}
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