Raspberry Salad
Created by NiftyDeb on December 7, 2011
- Servings: 20
- Prep Time: 30m
- Cook Time: 0m
- Recipe #3403
Ingredients
- 1 (20 ounce) can crushed pineapple, drained
- 30 marshmallows
- 1 (8 ounce) package cream cheese, softened
- 1/2 pint heavy whipping cream
- 1/2 cup mayonnaise
- 1 (3 ounce) package lemon jello
- 1 (3 ounce) package raspberry jello
- 12 ounces raspberries, frozen, defrosted
How to Make
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Step 1: Drain pineapple, reserving liquid
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Step 2: Heat liquid in a medium sauce pan.
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Step 3: Add marshmallows and stir until melted.
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Step 4: Add 1 c boiling water to lemon Jello and stir until dissolved. Cool. Add this to the marshmallow-pineapple mixture.
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Step 5: Whisk mayonnaise until smooth and add marshmallow-pineapple-lemon Jello mixture and reserved pineapple.
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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.
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Step 7: Next day, or after first mixture is set, drain raspberries, reserving liquid.
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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.
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Step 9: Serve. Oh, and print additional copies of the recipe for quests.
Nutritional Facts
- 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