Here's a dessert recipe our whole family enjoys , we can it, Raspberry Salad, but it's anything but a salad.  Absolutely delicious!!!

 RASPBERRY SALAD

 There are 3 layers, we'll start on the bottom and work our way up to the topping.

 1.  Crust

 1 cup flour

1 stick butter

1/2 cup pecan pieces

 Mix flour and butter until well blended

Add pecans

Press into bottom of 9"X13" greased pan

Bake @ 350 degrees for 12-15 minutes

Let cool

2. Filling

1 cup sugar

8 oz cream cheese (softened)

16 oz cool whip (thawed)

Mix cream cheese and sugar until well blended

Add cool whip in 1/4's until well mixed

Pour over crust and smooth the edges to ensure no holes or spaces between filling and side of pan ( very important)

Refrigerate for a couple of hours

3. Topping

2 cups water

18-20 oz frozen raspberries

6 oz raspberry jello

Boil the water

Add jello until dissolved

Immediately add frozen raspberries and stir

Put on top of filling and refrigerate for at least 1 hour

4. Try to eat just 1 serving

Each month, PITA will select a winner from shooters who have submitted recipes for this contest.  The winner will have his/her photo taken and included with the winning recipe.  Each winner will be awarded a "really kewl" chef's apron.  When you see someone wearing one of these aprons around the camping grounds - show them reverence for their culinary talents - they are an official "12 GAUGE GOURMET"!

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