Raspberry Salad

Ingredients:


5 cups thick applesauce
2 boxes (3 oz. each) raspberry Jello
3 cups cold water
6 oz. cream cheese, softened, (optional)

Directions:

Place applesauce in a saucepan and bring to boiling point.

Remove from heat and stir in dry Jello for about 3 minutes, scraping down sides, until all granules dissolve.

Stir in cool water.

Lightly grease 8 cup jello mold. (A non-stick bundt pan works great) Pour in cooled mixture and refrigerate until congealed.

To un-mold salad, dip mold a few seconds into warm (not hot) water to loosen and invert pan onto serving plate.

Pipe softened cream cheese around bottom of ring for decoration, if desired.

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