1 (3 oz.) pkg. raspberry jello
1 (10 oz.) pkg. frozen raspberries
2 (3 oz.) pkgs. cream cheese, softened
1 c. dairy sour cream
1 (16 oz.) can whole cranberry sauce
1/8 tsp. salt
Salad greens
Lime or raspberry yogurt

Dissolve jello with 1/2 cup boiling water. Stir in raspberries with syrup. Mix cream cheese, sour cream, cranberries and salt; stir into jello mixture. Salad will be lumpy.

Pour into an 8x8 or 9x9 pan. Cover and freeze. Freeze at least 24 hours, not more than 2 months. Remove pan from freezer and let stand at room temperature for 10 minutes. Cut into squares; place on greens and top with yogurt.