Pineapple Raspberry Salad
|Raspberry gelatin||6 Ounce (2 Packages, 3 Ounce Each)|
|Hot water||2 Cup (32 tbs)|
|Cold water||1 Cup (16 tbs)|
|Strawberry pie filling/Cherry pie filling||1 Can (10 oz)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Canned crushed pineapple||8 Ounce, drained (1 Small Can)|
|Prepared dessert topping||8 Ounce (1 Small Carton, Thawed Cool Whip)|
Dissolve raspberry gelatin in hot water.
Add cold water and pie filling.
Pour in 9x13 inch pan and refrigerate until firm.
Blend cream cheese, drained pineapple and dessert topping to spreadable consistency.
Spread over first layer and refrigerate.