Raspberry Pineapple Gelatin Salad Recipe

5 2 2
Raspberry Pineapple Gelatin Salad Recipe
Raspberry Pineapple Gelatin Salad Recipe photo by Taste of Home
Publisher Photo

Raspberry Pineapple Gelatin Salad Recipe

Read Reviews
5 2 2
Publisher Photo
When I misplaced my recipe for cranberry salad, I created my own. My daughter likes it so much and asks me to make it often.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 2 packages (3 ounces each) cranberry gelatin
  • 1 cup boiling water
  • 1 package (8 ounces) cream cheese, softened
  • 1 package (12 ounces) frozen raspberries, thawed and drained
  • 1 cup ginger ale
  • 1 can (8 ounces) crushed pineapple, drained
  • 1/3 cup chopped pecans
  • 1/2 teaspoon vanilla extract
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1-1/2 cups miniature marshmallows
  • Additional whipped topping

Directions

In a small bowl, dissolve gelatin in boiling water. In a large bowl, beat cream cheese until smooth. Gradually add hot gelatin mixture and beat until smooth. Stir in the raspberries, ginger ale, pineapple, pecans and vanilla. Cover and refrigerate for 30 minutes or until partially set.
Fold in whipped topping and marshmallows. Transfer to a 13-in. x 9-in. dish coated with cooking spray. Cover and refrigerate for 4 hours or until firm. Spread with additional whipped topping. Yield: 12-16 servings.
Originally published as Cran-Raspberry Gelatin Salad in Country Extra January 2004, p51

Nutritional Facts

1 piece: 176 calories, 9g fat (6g saturated fat), 16mg cholesterol, 58mg sodium, 21g carbohydrate (17g sugars, 1g fiber), 2g protein.

  • 2 packages (3 ounces each) cranberry gelatin
  • 1 cup boiling water
  • 1 package (8 ounces) cream cheese, softened
  • 1 package (12 ounces) frozen raspberries, thawed and drained
  • 1 cup ginger ale
  • 1 can (8 ounces) crushed pineapple, drained
  • 1/3 cup chopped pecans
  • 1/2 teaspoon vanilla extract
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1-1/2 cups miniature marshmallows
  • Additional whipped topping
  1. In a small bowl, dissolve gelatin in boiling water. In a large bowl, beat cream cheese until smooth. Gradually add hot gelatin mixture and beat until smooth. Stir in the raspberries, ginger ale, pineapple, pecans and vanilla. Cover and refrigerate for 30 minutes or until partially set.
  2. Fold in whipped topping and marshmallows. Transfer to a 13-in. x 9-in. dish coated with cooking spray. Cover and refrigerate for 4 hours or until firm. Spread with additional whipped topping. Yield: 12-16 servings.
Originally published as Cran-Raspberry Gelatin Salad in Country Extra January 2004, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRaspberry Pineapple Gelatin Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
bspengler52 User ID: 4127156 50963
Reviewed Mar. 5, 2012

"I fixed this for a special dinner and everyone loved it. It took a bit longer than 30 minutes to partially set not having cooked much with gelatin I was concerned but it but it turned out wonderfully!"

MY REVIEW
Isolda User ID: 2915263 104269
Reviewed Feb. 27, 2010

"This salad has just the right amount of sweet and tanginess. It's pretty on the table too. It went over well at a recent family gathering and I've already been asked to make it for the next one."

Loading Image