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    Raspberry Cream Crunch


    Source of Recipe


    Aunt Saunny

    2 small boxes raspberry gelatin
    2 cups boiling water
    8 ounces cream cheese
    1 (8 ounce) container whipped topping
    1 (14 ounce) can sweetened condensed milk
    5 to 6 cups frozen raspberries
    Chopped pecans
    Additional whipped topping (optional)

    Whip cream cheese, whipped topping together and sweetened condensed
    milk.

    In separate bowl combine boiling water and gelatin. Fold 2 mixtures
    together.

    Place raspberries into the bottom of a decorative glass bowl. Pour
    the mixture over raspberries. It almost instantly solidifies. Can
    refrigerate if not stiff enough. Top with additional whipped topping
    and pecans.
 

 

 

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