What are your favorite moments of the holiday season? Is it the reading of your children’s wish list? Watching holiday movies? Spending time in the stores trying to find that one gift you know will make your friends face light up? Or perhaps it is the quiet moments spent gazing at the lights of your Christmas tree, after the house hold has gone to bed. There are so many ways to celebrate the season. I find that some days are so packed full of things that need to be done, that it can get a little over whelming. I have to make sure I set some time aside for just me and my family. Even if the only time we can make our individual schedules meet up is at the dinner table,…. I want to put in some extra effort to make our time COUNT !It may not seem like a big deal to others, however to ME I enjoy cooking for my family. I choose to cook at least 6 days a week. That being said, let me tell y’all they aren’t 5 course meals. Usually it is a easy weeknight meal like taco’s or a casserole. So when the holidays roll around I want to add a little something special to the table every once in a while. This Raspberry Ribbon Salad looks like a fancy dish. And it’s own right it is…that doesn’t mean it has to take a long time to prepare of a ton of ingredients. Give it a try and you will be pleasantly surprised at how easy it is to put together.
Raspberry Ribbon Salad
Crust~
1 Cup Crushed Pretzels
1 1/2 Cup Graham Cracker Crumbs
3/4 Cup Butter~ melted
1/4 Cup Powdered Sugar
Filling~
1 (8oz.) Cream Cheese~ softened
1 Cup Powdered Sugar
1 Cup Cool Whip~ thawed
Topping~
1 (6oz.) pkg. Strawberry Jello
1 1/2 Cup Boiling Water
1 (16oz.) Frozen Raspberries
Preheat oven to 375
In a mixing bowl combine the Crust ingredients together. Press into a lightly greased 9×13 pan. Bake for 10 minutes. Let cool completely. I like to set it in my fridge for at least 15 minutes to make sure that it is chilled all the way through. While it is chilling, beat together the filling ingredients until smooth. Spread evenly over the crust. Again set this in the fridge to firm up before you pour over the Jello topping. (it needs to be firm, so when the jello topping is poured over it, it wont seep through and get the crust soggy) Meanwhile in a medium sauce pan combine the Jello and boiling water. Stir until the Jello is dissolved. Add in the frozen raspberries. Let this stand for about 15 minutes so it can thicken a little before pouring over the crust. Let chill overnight. Before you serve, top with 1 (8oz.) Cool Whip topping.
Make every minute of this Holiday Season COUNT with the ones you love.
MERRY CHRISTMAS! ~ Lark
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I pour the liquid jello with raspberrie over the filling ? I don’t chill the jello first. I let it set 15 minutes. Then put in fridge a while. I’m worried about pouring all that liquid on top of it. Maybe I missed something.
You should be fine. I know it sounds as if it would make a soggy mess. However when using the frozen berries it helps the jello mixture congeal.
You can chill it for a while if it makes you feel better, you just don’t want it to set.