Layered Raspberry Salad Recipe
Mother's Day Recipes and Menus



Layered Raspberry Salad

1 pkg frozen raspberries, thawed, reserve juice 10 ounces
1 7 ounce can crushed pineapple, drained, reserve juice
1 pkg raspberry flavor gelatin dessert, 3 ounces

Cream Cheese Layer
1 envelope unflavored gelatin
1/4 cup cold water
2 pkgs cream cheese, softened, 3 ounces each
1 cup whipping cream
1/4 cup confectioners sugar
1/2 cup broken pecans

Combine reserved juices from fruits and enough water to make 1 3/4 cups of liquid. Heat to boiling; pour over gelatin. Stir to dissolve; cool until partially set. Add raspberries. Pour into oiled ring mold, chill until set.

For cheese layer, soak gelatin in cold water. Dissolve over hot water; cool. Cream cheese in small bowl of mixer at low speed.

Add whipping cream; beat at high speed until stiff. Fold in sugar. Add cooled gelatin to pineapple; fold into whipped cream mixture. Add nuts. Pour on top of raspberry layer in mold. Refrigerate until firm.


Recipe from Razzle Dazzle Recipes
All graphics by Debbie