Raspberry Pineapple Salad

Raspberry Pineapple Salad Recipe

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Janice Webb


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.

★★★★★ 1 vote
30 Min
1 Hr
No-Cook or Other


20 oz
crushed pineapple (canned)
1/2 lb
miniature marshmallows
8 oz
cream cheese
1/2 c
heavy cream, whipped
1/2 c
3 oz
lemon gelatin powder
3 oz
raspberry gelatin powder
2 pkg
frozen raspberries


1Drain pineapple. Put juice in pan. Boil. Add marshmallows and beat until melted. Set aside to cool.
2Add 1 cup boiling water to dissolve lemon gelatin.
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.
4Put in large bowl; refrigerate to set.
5Add 1 1/2 cups boiling water to raspberry gelatin. Add raspberry juice from drained berries.
6Pour over top of marshmallow-pineapple mixture after it is set.

About Raspberry Pineapple Salad

Course/Dish: Other Side Dishes
Main Ingredient: Dairy
Regional Style: American
Hashtags: #holiday, #raspberries