Raspberry Cream Cheese Jello Salad Recipes

Steps:

• Open can of pears and drain 1 cup of the pear juice into a bowl. Set bowl aside and throw away the rest of the juice.
• Add 1 cup of water to pear juice and microwave the liquid for 2-3 minutes or until water is boiling.
• Add box of raspberry jello to the boiling liquid and stir until all jello has dissolved. Set bowl in fridge and allow it to cool for about 7-10 minutes (you don't want the jello to set, you just want it to cool down).
• Dump pears and softened cream cheese into a large blender. Add in cooled jello and Cool Whip. Blend until completely combined.
• Pour jello into 9 x 13 inch pan and set in the fridge until jello is completely set (should take 3-4 hours - you could also let it set up overnight).
• Serve topped with whipped cream and fresh raspberries.

Steps:

• Pick over cranberries.
• Chop cranberries in food processor until fine.
• Mix cranberries with sugar and let stand until sugar dissolves.
• Add 2 cups of boiling water into jello, and stir until the jello dissolves.
• Then add the 1 cup of cold water to the jello mixture.
• Let stand until cooled.
• Drain pineapple and reserve the juice.
• Add the pineapple, cranberries, and walnuts, and stir well.
• Pour into 9x13 dish.
• Chill to set.
• With a mixer, blend enough reserved pineapple juice into the cream cheese, until it becomes the consistency of whipped cream.
• Spread over the top of the chilled gelatin.
• Keep cold.

Steps:

• Put pretzels in a food processor and pulse to medium fine.
• Mix in the 3 T.
• sugar.
• Slowly pour in melted margarine and pulse to mix.
• Press into a 9x10 inch cake pan and bake at 350 degrees for 10 minutes.
• In a food processor blend together the cool whip, cream cheese, and 1 cup sugar.
• Pour over crust and chill.
• Dissolve the jello in the 2 cups boiling wter.
• Stir in the 2 packages frozen berries and stir to melt.
• Jello mixture will thicken.
• Pour over cream cheese layer.
• Place in the fridge until set, around 2 hours.

Steps:

• Add pineapple and enough water to make 2 cups to a saucepan and heat to boil.
• Pour over jello and stir until dissolved.
• Add cold water and pie filling. Stir well.
• Chill until set in a 9 x 12 dish.
• Whip cream cheese until smooth. Add sour cream and powdered sugar and mix until creamy.
• Spread on jello.
• Sprinkle with chopped walnuts and or fresh raspberries.
• Refrigerate until ready to serve.

Steps:

• Bring the water to a boil.
• Remove from heat and dissolve raspberry jello mix.
• Mix together with pineapple, raspberries and mashed bananas
• Pour into a 9x13 glass dish.
• Cover with plastic wrap and refrigerate for four hours.
• Cut and serve with whipped topping.

Steps:

• Beat cream cheese til smooth and creamy with mixer.
• Mix all ingredients in order given, into cream cheese.
• Stir with wooden spoon (not mixer as it will be running).
• Keep in refrigerator until set, about 4 hours. Can use any other flavors, example like: Orange with orange jello mix, or can use can of fruit cocktail mix (juices must be drained), etc.

Steps:

• In a large bowl, mix together pudding mixes, yogurt, and Cool Whip (you'll have to really beat it to get out all the lumps!).
• Fold in the berries (the more that you stir them in, the more that they will turn your salad pink).
• Cover and chill until serving time.

Steps:

• 1. 1. Scald 1 cup milk and add 16 oz marshmallows to dissolve. Set aside. Cream Layer: 2. Cream together lemon jello and cream cheese. Stir in 1 cup boiling water. When creamed add marshmallow mixture and fold in 1 cup crushed pineapple and 8 oz cool whip. 3. Pour in 9x13 pan and place in refrigerator to set. Raspberry Layer: 4. Dissolve raspberry jello in 3 cups boiling water. When jello is dissolved stir in raspberries (thawed and drained). Pour over lemon/cream cheese mixture when the lemon layer is set. 5. Cut into squares and serve. Alternative Presentation: Spray or grease jello mold. Prepare raspberry layer first and pour into mold and place in refrigerator to set. When raspberry layer is set, prepare lemon/cream cheese mixture and pour over raspberry mixture in mold. When set, invert mold onto plate.

Steps:

• Mix together pudding, Jell-o, water, and lemon juice in saucepan over medium heat until it boils.
• Once it comes to a full rolling boil, remove from heat and pour into large bowl.
• Cover with plastic wrap and refrigerate until mixture has thickened (about 3 hours).
• With an electric mixer, beat jello until creamy. Gently fold in Cool Whip.
• Then add in raspberries until completely mixed together.
• Stick back into the fridge and chill for about an hour before serving.

Steps:

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