Chiffon Salad~

I am in charge of the Hostess' for Miss Russet and we did the tea last week! This was our dessert! It is really good and simple, but does need to be prepared in advance. I just seved it in waffle bowls.....



Chiffon Salad~



4 cups boiling water

1 large cook and serve vanilla pudding

1 large jello



Set up in fridge for 5 hours.



Then mix jello/pudding mixture with large container of cool whip with electric mixer.



Refrigerate until ready to serve and enjoy.



*If using raspberry jello - added fresh raspberries when mixing in cool whip

*If using peach jello - add mandarin oranges when mixing in cool whip.

*Do not use Grape....I don't know why, but that is what I was told??

*Be Creative :)

Raspberry Cool Whip Jello

YUMMY~ I am always looking for a jello recipe that I really like and have yet to find one, until this last week! I LOVED this one!

Raspberry Cool Whip Jello

1 package (3 oz.) raspberry jello
2/3 cup boiling water
1/2 cup cold water
2 TBSP. sugar
1 (8 oz.) package cream cheese, softened
1/4 cup skim milk
2 (9 oz) containers Cool Whip, thawed
fresh or frozen raspberries

1. Place Jello in large bowl. Add boiling water and stir until dissolved. Stir in cold water.
2. Cover bowl with plastic wrap and refrigerate for half hour.
3. Meanwhile, beat sugar and cream cheese with an electric mixer until smooth and fluffly. Beat in milk. Stir in one container of Cool Whip.
4. Remove Jello mixture from refrigerator and stir in the remaining container of Cool Whip until completely smooth. (I also added raspberries to this portion - you can just garnish with raspberries, but I added them in this mixture as well and it was great!)
5. In a glass bowl with tall sides, pour half of the raspberry Jello mixture. Top with cream cheese-cool whip mixture. Top with remaining raspberry Jello mixture.
6. Refrigerate until set, about an hour. Garnish with more raspberries.

NOTE: recipe says low fat cream cheese and cool whip can be used as well.