Saturday, May 16, 2015

Raspberry Cream Crunch

2 boxes (small) raspberry gelatin
2 cups boiling water
1 pkg. (8 oz.) cream cheese
1 tub (8 oz.) whipped topping
1 can (14 oz.) sweetened condensed milk (NOT plain evaporated)
5 - 6 cups frozen raspberries
garnishes: chopped pecans, additional whipped topping, optional 
      Whip cream cheese, whipped topping and condensed milk.  In separate bowl, combine boiling water and gelatin.  Fold mixtures together.  Place raspberries into bottom of a decorative glass bowl.  Pour mixture over raspberries.  It almost instantly solidifies.  Refrigerate, if not stiff enough.  Top with more topping and/or pecans.  Makes 8 servings.

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