RASBERRY JELLO SALAD Loise Gillen's Kitchen

Posted by Parties and Patterns on 4:38 PM in salad,

MAKING THE SALAD:

2 cups gram cracker crumbs 

6 tablespoons powdered sugar mixed with 1/2 cup melted butter

Spread 2/3 of the gram cracker mix on the bottom of a 9x12 cake pan. 

Mix 2 1/2 cups boiling water with a 6 ounce package raspberry Jello. Add 1/2 cup sugar, 2 tablespoons lemon juice and two 10 ounce packages frozen raspberries with juice. Let partly set. 

Whip 1 pint whipping cream and sweeten with 1 cup powdered sugar. Soften an 8 ounce package cream cheese with a little milk. Fold this into the whipped cream. 

Put layer of whipped cream on top of cracker crumbs then a layer of Jello. Repeat layers ending with the whipped cream. 

Sprinkle 1/2 cup chopped pecans on top. Let set in refrigerator.

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