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Holy cowgirl. Is any one out there up to their eye balls in EndOfTheSchoolYear activities a plenty? Projects, reports, programs, build a big riding float that looks like the state of Idaho (good times), field days, thank you’s, good byes, have a great summer, stay cool, be true, and the like. 

Seems like time always turns into a frazzled hurry around my house the last few weeks of school, making sure everyone gets everywhere they need to be, and has what they need to have, and prepares what they need to prepare. Must be the three kids I have in school and the principal husband I’m married to. Cross your fingers if you think of him tomorrow…sitting in a dunking booth as part of his schools field day. Good sport, wouldn’t you say? Hope there aren’t too many kids with too large a grudge. 🙂

Any how, I have a great little summer salad recipe for you today. It could really almost be a dessert. Canned pears are blended with cream cheese, raspberry jello, cool whip…seems tasty, yes? A dear friend brought this tasty treasure to me a few weeks ago, and I couldn’t get enough. The color is so inviting, the texture creamy and the flavor sweet and wonderful. It’s a fun twist on regular jello. Make it in a 9×13 pan, or pour it into individual cups for a personal touch.

Hope you enjoy!
And, if you are in the throws of EndOfTheSchoolYearWonder …well then. May the force be with you. 

Stay cool, be true. 

Creamy Raspberry Jello Salad
Time: 15 min. prep + 3 hours refrigeration
Yield: One 9×13 pan full
Recipe from my dear friend Pam Slade

1 (29 ounce) can pears
1 C pear juice
1 C hot water
1 (6 ounce) box raspberry jello
1 (8 ounce) package cream cheese, softened
1 (12 ounce) carton cool whip, thawed

1. Open up your can of pears and pour one cup of the juice into a large glass measuring cup. Discard the remaining juice.

2. Pour one cup of hot water over the top of the pear juice. Heat it up in the microwave for 2 minutes, or until it starts to boil.

3. Pour the contents of one large box of raspberry jello into your hot water/juice mixture. 

Stir it around with a spoon until all of the jello granules dissolve. Pop it into your fridge (or freezer) to let it cool down. You don’t want it to set up, just cool the old girl down. 

4. Pour the pears into a blender. 

Add the softened cream cheese

and blend the two together. 

5. When your jello water has cooled down enough (lukewarm is fine) pour it into the blender. 

Add a 12 ounce container of cool whip 

and blend until smooth and lovely. 

6. Pour the jello mixture into a 9×13 pan, cover and refrigerate for 3 hours or until set up. 


About Jamie

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  1. This recipe is…Most Excellent! Thank you for all of your marvelous recipes! Nothing that I don’t already have in my pantry! Thank You!