Raspberry Icebox Dessert

2 pkgs raspberry gelatin
2 c. boiling water
3 c. fresh or frozen raspberries
2 c. graham cracker crumbs
1/4 c. packed brown sugar
1/2 c. butter, melted
1 1/2 c. cold milk
1 pkg. instant vanilla pudding mix
1 pkg. (8 oz) cream cheese, softened

In a bowl, combine the gelatin and water, stir until gelatin is dissolved. Fold in the raspberries. Refrigerate for 1 hour or until syrupy. In a small bowl, combine the cracker crumbs, brown sugar and butter. Press into a greased 13 X 9 X 2 dish. In a mixing bowl, beat the milk and pudding mix on low speed for 2 mins. In antoher mixing bowl, beat cream cheese until smooth. Gradually add pudding and spread over crust. Spoon gelatin mixture over top. Chill until set.

Yummy Fruit Salad

16 oz. cool whip
2 c. buttermilk
2 pkgs. french vanilla pudding mix
1 regular size can chunk pineapple drained
2 small cans mandarin oranges drained
1/2 pkg. E. L. fudge cookies crushed up

Mix together with cool whip, buttermilk and pudding until blended. Add pineapple and mandarin oranges and refrigerate. Stir broken up cookie pieces in right before your ready to serve.

Chicken Salad

2 c. cooked diced chicken
1/4 c. minced onion
1 c. minced celery
1/2 c. mayo
1/4 c. ranch dressing
1/2 tsp. salt
1/4 toasted slivered almonds
1/8 cup roasted sunflower seeds

Combine all ingredients and refrigerated for a couple of hours before serving. Fill approx. 15-20 rolls depending on the size of the rolls.

Orange Jello Salad

8 oz. container cool whip
16 oz. container of cottage cheese
15 oz. can mandarin oranges, drained
3 oz. pkg orange jello
1 c. chopped walnuts

Combine all ingredients. Can be serv ed immediately or refrigerate for firmer texture.