Raspberries and Cream Salad

This recipe is so good that if you make it for a special
occasion (birthday, graduation, anniversary, holiday or family
dinner) don't expect any leftovers!

2 6-ounce packages of raspberry Jello 2 cans raspberry pie
filling 1 cup sugar 1 12-ounce container of Cool Whip (or other
topping) 1 8-ounce package of cream cheese 2 cups crushed
pretzels 1 cup crushed walnuts 2 tablespoons sugar 1/4 cup
melted butter (or margarine)

Prepare the raspberry Jello with boiling water according to
package directions. Mix in the raspberry pie filling. Place in
the refrigerator until set.

Allow the Cool Whip (or other topping) and the cream cheese to
warm to room temperature. Whip the topping, cream cheese and 1
cup of sugar until smooth and thoroughly mixed. Spread over the
Jello mixture.

Melt the butter (or margarine) in a saucepan. Add 2 tablespoons
sugar, the crushed pretzels and crushed walnuts. Stir
thoroughly. Sprinkle over the topping/raspberry Jello.

Keep refrigerated until you are ready to serve.

Note: I have also made a light version of the recipe and used
sugar-free Jello, fat-free topping and and fat-free cream
cheese.