Mother's Day Recipes

Layered Raspberry Salad

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Gelatin Layer

  • 1 (10 ounce) package frozen raspberries, thawed, reserve juice
  • 1 (7 ounce) can crushed pineapple, drained, reserve juice
  • 1 (3 ounce) package raspberry flavor gelatin dessert

Cream Cheese Layer

  • 1 envelope unflavored gelatine
  • 1/4 cup cold water
  • 2 (3 ounce) packages cream cheese, softened
  • 1 cup whipping cream
  • 1/4 cup confectioners' sugar
  • 1/2 cup broken pecans


  1. Combine reserved juices from fruits and enough water to make 1 3/4 cups of liquid. Heat to boiling; pour over gelatine. Stir to dissolve; cool until partially set. Add raspberries. Pour into oiled ring mold; chill until set.
  2. For cheese layer, soak gelatin in cold water. Dissolve over hot water; cool. Cream cheese in small bowl of mixer at low speed.
  3. Add whipping cream; beat at high speed until stiff. Fold in sugar. Add cooled gelatine to pineapple; fold into whipped cream mixture. Add nuts. Pour on top of raspberry layer in mold. Refrigerate until firm.

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