Raspberry Jello Layer Salad/Dessert

This is a recipe from a friend, Becky Bernholtz from our Colorado days. She brought it to a Sunday school function and I had to have the recipe. It is loaded with calories, but pretty and fun for a special occasion.

2 c coarsely chopped pretzels
3/4 c butter, melted
3 T sugar

Mix pretzels, butter and sugar. Spread evenly in a 9x13 in baking dish. Bake at 400 for 8 mins. Cool.

1 (8oz) cream cheese
1/2 c sugar
1 (8oz) container Cool Whip

Mix cream cheese and sugar, fold in Cool Whip. Spread over cooled pretzel crust, carefully sealing the edges so the Jello layer won't leak through.

1 (6oz) package raspberry Jello
2 (10oz) packages frozen raspberries

Dissolve Jello in 2 cups of boiling water. Stir in 1 1/2 cups cold water. Stir in frozen raspberries. Let set 10 minutes. Pour gently over cream cheese mixture. Refrigerate until set.

Orange-Glazed Easter Ham

Ham is my favorite celebration meat. This is my favorite ham recipe. It is from Ruth Seitz, published in Taste of Home.

1 fully cooked bone-in ham (6 to 8 pounds)
1 T ground mustard
1 t ground allspice
3/4 c orange marmalade

Score the ham. Combine mustard and all-spice; rub over ham. Place on a rack in a shallow baking pan. Bake, uncovered, at 325 degrees for 2 to 2 1/2 hours or until a meat thermometer reads 140 degrees. Spread top of ham with marmalade during the last hour of baking. Baste occasionally. Yield: 12-16 servings.