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Recipe(tried): Raspberry Jello Salad (with topping using cream cheese, pineapple and Cool Whip)

Salads - Fruit, Gelatin
RASPBERRY JELLO SALAD

2 pkgs (3 oz. each) raspberry jello
2 cups hot water
1 (20 oz.) can raspberry pie filling
FOR THE TOPPING:
1 (8 oz.) can crushed pineapple, drained
1 (8 oz.) pkg. cream cheese, softened
1 small carton Cool Whip

Dissolve gelatin in 2 cups hot water, add pie filling immediately; stir. Pour into a 9x13-inch pan or salad bowl. Refrigerate until set.

Mix ingredients for the topping together and spread on top of salad. Refrigerate.

From: Lora WY - 11-26-97
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