Divine Raspberry Salad - cooking recipe

Ingredients
    juice from crushed pineapple plus water to make 1 c.
    1 (3 oz.) pkg. lemon gelatin
    1 1/2 c. miniature or diced marshmallows
    1 (8 oz.) pkg. cream cheese
    1/2 pt. whipping cream
    2 Tbsp. sugar
    1/4 tsp. vanilla
    1 can crushed pineapple (2 1/2 c.)
    2 c. water
    2 (3 oz.) pkg. raspberry jello
    1 lb. pkg. frozen raspberries, thawed
Preparation
    Dissolve lemon gelatin in boiling pineapple juice and water. Pour over marshmallows and cream cheese.
    Beat with mixer.
    Whip the cream; add sugar and vanilla.
    Add to gelatin mixture.
    Fold in crushed pineapple and pour into 9 x 13-inch pan.
    Allow to set. Dissolve raspberry gelatin in two cups boiling water.
    Add berries; cool.
    Spoon over first layer.
    Refrigerate and let set. Serves 10 to 12.

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