Grandma’s Favorite Jell-O Salad

Karen Sokol

1 pkg. (6 oz.) Raspberry Jell-O

2 c. boiling water

2 pkgs. (10 each) frozen raspberries

1 pkg. (8 oz.) Cream cheese, softened

1 can (10 oz.) Crushed pineapple, drained

1/4 c. chopped nuts

In a bowl, dissolve Jell-O in boiling water. Add frozen raspberries and stir until thawed. Pour half of mixture into a 8 x 8" pan and chill until firm. (Do not refrigerate second half of mixture, set aside for later use.) With electric mixture, beat cream cheese till fluffy. On low speed, fold in crushed pineapple and nuts. Spread over chilled Jell-O layer. Pour other half of Jell-O mixture over top of cream cheese layer until firm. Serves 9.