RASPBERRY TANG SALAD|
1 (3 oz.) pkg. raspberry
1/2 c. boiling water
1/4 c. salad dressing
1 (3 oz.) pkg. cream cheese
1 (8 1/2 oz.) can crushed
1 banana, diced
1/4 c. shredded coconut
1/2 c. pecans, chopped
1 c. cream, whipped
Dissolve Jell-O in boiling water; set aside. Gradually
add salad dressing to cream cheese, creaming until well blend-
ed. Slowly, add Jell-O to cheese mixture, mixing until smooth.
Chill until slightly congealed. Add pineapple, bananas,
coconut and pecans. Fold in whipped cream. Pour into mold.
Chill until firm. Unmold on nest of watercress or lettuce.
Serve. Makes 8 to 10 servings.
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