Salads:

Raspberry Salad

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Ingredients

1 cup milk
1 box (6 ounces) lemon gelatin
8 ounces cream cheese, softened
1/2 cup chopped walnuts
2 boxes (6 ounces each) raspberry gelatin
16 large marshmallows
3 cups boiling water, divided
1 cup drained pineapple chunks
1 container (8 ounces) whipped topping, thawed
2 packages (10 ounces each) frozen raspberries, thawed

Instructions

In a 1-quart saucepan, scald milk; stir in marshmallows, stirring until marshmallows dissolve. Remove from heat. In a large bowl, add one cup boiling water to lemon gelatin, stirring. Add cheese and stir until cheese is dissolved in gelatin. Stir into marshmallows mixture, mixing thoroughly. Pour mixture into a 9x13x2-inch glass dish and chill until mixture is syrupy. When syrupy, add drained pineapple chunks and nuts. Fold in whipped topping. Chill until set. In a separate bowl, dissolve two boxes of raspberry gelatin in two cups boiling water; add thawed raspberries with juice. Cool until syrupy. When syrupy pour over set gelatin in dish and refrigerate until set. Makes 12 servings.

Margo Brooks
Erie