Raspberry Salad
Recipe: #3403
December 07, 2011
"Christmas! No..... Thanksgiving!...... No...... Easter! Wait, maybe it's the 4th! Whatever the holiday, this is so yummy and beautiful I serve it for lots of occasions. It makes ton! I first had it in 1991 at an office Christmas potluck. The boss' wife brought it in so we HAD to try it. OMG! Everyone asked for the recipe. It was an instant hit at my family Christmas dinner and is requested at EVERY gathering since. Red for winter holidays and pale yellow for spring time. You can't go wrong."
Original is 20 servings
Ingredients
Nutritional
- Serving Size: 1 (83.1 g)
- Calories 216.2
- Total Fat - 11.1 g
- Saturated Fat - 3.9 g
- Cholesterol - 21.6 mg
- Sodium - 339.2 mg
- Total Carbohydrate - 26.3 g
- Dietary Fiber - 1.1 g
- Sugars - 1.9 g
- Protein - 3.8 g
- Calcium - 63.2 mg
- Iron - 1.2 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Drain pineapple, reserving liquid
Step 2
Heat liquid in a medium sauce pan.
Step 3
Add marshmallows and stir until melted.
Step 4
Add 1 c boiling water to lemon Jello and stir until dissolved. Cool. Add this to the marshmallow-pineapple mixture.
Step 5
Whisk mayonnaise until smooth and add marshmallow-pineapple-lemon Jello mixture and reserved pineapple.
Step 6
Beat softened cream cheese until very smooth. Gradually add whipping cream and whip until lump free (as much as possible). Add pineapple mixture. Pour into a large clear glass serving bowl. Cover with plastic wrap and chill for 4 hours or overnight. Defrost the raspberries now.
Step 7
Next day, or after first mixture is set, drain raspberries, reserving liquid.
Step 8
Add 1 1/2 cups boiling water, and raspberry liquid to raspberry Jello, stirring until dissolved. Stir in raspberries (they will break apart) and gently pour over set pineapple mixture. Cover with plastic wrap and chill again 1-2 hours or overnight.
Step 9
Serve. Oh, and print additional copies of the recipe for quests.
Tips
No special items needed.
1 Reviews
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