Store no longer than 2 months. Makes 8 to 12 servings.

1/2 c. boiling water
1 pkg. (3 oz.) raspberry-flavored gelatin
1 pkg. (10 oz.) frozen raspberries, thawed
1/8 tsp. salt
2 pkg. (3 oz. each) cream cheese, softened
1 c. dairy sour cream
1 can (16 oz.) whole cranberry sauce

Pour boiling water on gelatin in large bowl until gelatin is dissolved. Stir in raspberries (with syrup). Mix remaining ingredients; stir into mixture. (Salad will be slightly lumpy). Pour mixture into baking pan, 8 x 8 x 2 or 9 x 9.

Cover, label and freeze. Freeze at least 24 hours.

20 minutes before serving, remove frozen salad from freezer. Let stand at room temperature 20 minutes. Cut salad into serving pieces.