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raspberry pineapple salad

(1 rating)
larkspur4000 avatar
Recipe by
Janice Webb
@larkspur4000
Larkspur, CO

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 rating)
prep time 30 Min
cook time 1 Hr
method No-Cook or Other

Ingredients For raspberry pineapple salad

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

How To Make raspberry pineapple salad

  • 1
    Drain pineapple. Put juice in pan. Boil. Add marshmallows and beat until melted. Set aside to cool.
  • 2
    Add 1 cup boiling water to dissolve lemon gelatin.
  • 3
    When 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.
  • 4
    Put in large bowl; refrigerate to set.
  • 5
    Add 1 1/2 cups boiling water to raspberry gelatin. Add raspberry juice from drained berries.
  • 6
    Pour over top of marshmallow-pineapple mixture after it is set.
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