Raspberry And Cream Salad Recipes

Steps:

• In medium bowl, dissolve gelatin in boiling water; set aside to cool to room temperature.
• Heat oven to 350°F. In medium bowl, mix Crust ingredients. Press into ungreased 13x9-inch (3-quart) baking dish. Bake 10 minutes. Cool on cooling rack.
• In medium bowl, beat cream cheese, 1 cup sugar and the vanilla with electric mixer on medium speed until smooth. Beat in whipped topping. Spread over cooled crust.
• Spread raspberries over filling; pour cooled gelatin on top. Refrigerate 3 to 4 hours or until firm. Cut into 4 rows by 3 rows.

Steps:

• Place raspberries in a blender and process until smooth.
• Pour through a strainer into a bowl and press the mixture with the back of a spoon against the sides of the strainer to squeeze out liquid.
• Discard seeds.
• Combine the raspberry puree, olive oil,& remaining ingredients, whisking until smooth.
• Chill.

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.

Steps:

• Place raspberries in the bowl of a food processor; process until smooth. Pass through a fine strainer; discard seeds. Sweeten with sugar, if desired.
• Combine cream, 1 tablespoon sugar, and vanilla in a large bowl; whisk together until soft peaks form. Gently fold in raspberry puree to form swirls.