Reminded me of something I would have made as a young house wife. They were listing it as a salad, but we ate it as a dessert. You could use it either way and vary the jello flavor with what ever flavor and color you would like.
The recipe calls for cream cheese softened, and I had some soft cream cheese in the tub that I needed to use. It worked just fine, I think the bar of cream cheese might make it a tad firmer which would have been fine also.
I made half of the recipe, and it really makes a lot. It doesn’t seem like a three ounce box of jello would make that much, but I fed six people and had some left over.
However, it will keep if you want to make the full recipe. Notice that there is 4 cups of soda, 2 cups hot and 2 cups chilled.
Raspberry Jello Salad
2 cups lemon-lime soda to heat
2 packages (3 oz. Each) raspberry jello or flavor of your choice
6 oz. Cream cheese, softened (Block or soft tub)
2 cups lemon-lime soda, chilled
1 carton (12 oz.) frozen whipped topping, thawed
Heat 2 cups soda on high in Microwave for 1 minute or until hot. Use a large enough container in case it foams up. Place hot soda and gelatin in a blender; or mixer bowl. If using blender cover, and process until blended. Add cream cheese and blend in. If using blender transfer to a large bowl; stir in chilled soda. Whisk in the whipped topping. Pour into a 3 quart trifle bowl or attractive glass bowl. Chill covered, stirring once or twice at first, until firm. At least 4 hours. The soft cream cheese won’t set up quite as firm. Serve in dessert dishes garnished with extra whipped topping and fresh fruit.
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