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Divine Raspberry Salad
Juice from crushed pineapple plus water to make one cup
1 small box lemon gelatin
1 1/2 cups miniature marshmallows
8 ounces cream cheese
1 cup whipping cream
2 tablespoons granulated sugar
1/4 teaspoon vanilla extract
1 can crushed pineapple (2 1/2 cups)
2 cups water
2 small boxes raspberry gelatin
1 (16 ounce) package frozen raspberries, thawed
Dissolve lemon gelatin in boiling pineapple juice and water. Pour over marshmallows and cream cheese. Beat with mixer.
Whip cream; add sugar and vanilla extract. Add to gelatin mixture.
Fold in crushed pineapple and pour into 9 x 13-inch pan.
Allow to set.
Dissolve raspberry gelatin in 2 cups boiling water.
Add berries and cool.
Spoon over first layer.
Refrigerate and let set.
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