raspberry pineapple salad
(1 RATING)
This is one of my favorite side dishes to make for Thanksgiving or Christmas. The recipe came from the San Jose Mercury News back in the late 70s. Can be made a day in advance and refrigerated until serving time.
No Image
prep time
30 Min
cook time
1 Hr
method
No-Cook or Other
yield
Ingredients
- 20 ounces crushed pineapple (canned)
- 1/2 pound miniature marshmallows
- 8 ounces cream cheese
- 1/2 cup heavy cream, whipped
- 1/2 cup mayonnaise
- 3 ounces lemon gelatin powder
- 3 ounces raspberry gelatin powder
- 2 packages frozen raspberries
How To Make raspberry pineapple salad
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Step 1Drain pineapple. Put juice in pan. Boil. Add marshmallows and beat until melted. Set aside to cool.
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Step 2Add 1 cup boiling water to dissolve lemon gelatin.
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Step 3When cool, add the marshmallow-pineapple mixture with the pineapple, cream cheese, whipped cream and mayonnaise to the lemon gelatin, and beat all together with electric mixer.
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Step 4Put in large bowl; refrigerate to set.
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Step 5Add 1 1/2 cups boiling water to raspberry gelatin. Add raspberry juice from drained berries.
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Step 6Pour over top of marshmallow-pineapple mixture after it is set.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Side Dishes
Keyword:
#holiday
Keyword:
#raspberries
Ingredient:
Dairy
Method:
No-Cook or Other
Culture:
American
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